Recipe: Delicious Sautéed Chicken Breast Chardonay

Sautéed Chicken Breast Chardonay. Simple, delicious recipe for an elegant dish - chicken with sautéed chicory and a Marsala sauce. This easy chicken dinner features chicken breasts sauteed in a homemade wine sauce. Serve with steamed green beans and rice for a complete meal.

Cook, turning once, until firm to the touch. We have sautéed chicken breast recipes for every night of the week. From rich and creamy to light and tropical, find a meal everyone will love, here. You can cook Sautéed Chicken Breast Chardonay using 11 ingredients and 14 steps. Here is how you cook that.

Ingredients of Sautéed Chicken Breast Chardonay

1. It's of clarified butter (melted).
2. Prepare of chicken breasts.
3. It's of to taste- salt.
4. Prepare of to taste- ground black pepper.
5. You need of as needed- ap flour.
6. It's of minced shallots.
7. It's of sliced mushrooms.
8. It's of chardonay wine.
9. Prepare of chicken stock.
10. You need of heavy cream.
11. You need of chopped parsely.

Chicken is a mealtime favorite for a reason. Its versatility and seemingly endless methods of preparation make it an ideal protein to work with for. Sauteed Chicken Breasts with GremolataSalu Salo Recipes. Chicken breast may be everyone's go-to lean protein—but, man, can it be boring.

Sautéed Chicken Breast Chardonay instructions

1. preheat oven to 350.
2. preheat a saute pan oven medium heat..
3. add the butter & heat until it shimmers.
4. dry the chicken w/ paper towels, season, tredge in flour, shake off the excess.
5. place minced shallots in butter , cook 2-3 min..
6. place chicken in pan with shallots , cook both sides evenly 3-5 min until both sides are golden brown.
7. loosely cover pan with tin foil or parchment paper, take pan with chicken and place in oven to finish cooking. 5-10 min.
8. remove pan and place back on stove top. remove chicken, reserve in warm place and keep cover with tin foil.
9. heat the pan over medium heat, add wine to deglaze. reduce by half.
10. add chicken stock, reduce by half..
11. add mushrooms while reducing.
12. incorporate heavy cream, bring to a boil then reduce heat to a simmer.
13. when the sauce has thickened pour it over the chicken..
14. sprinkle with chopped parsely and serve. enjoy!.

Too often it's an overcooked afterthought, sautéed and tossed into pasta or tumbled over some greens. All Reviews for Sauteed Chicken Breasts with Creamy Chive Sauce. Also will remove the chicken breasts prior to stirring in the yogurt and mustard. I will definitely make this again with those few tweaks. Preparation Pat chicken dry and season with salt and pepper.