Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, sautéed chicken breast chardonay. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Sprinkle chicken with salt, pepper, and flour. Preheat a saute pan over medium heat. Add the clarified butter and heat until it simmers. Preparation Brown the chicken pieces in the butter, turning each piece to color evenly.

Sautéed Chicken Breast Chardonay is one of the most popular of recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. Sautéed Chicken Breast Chardonay is something that I’ve loved my entire life.

To begin with this recipe, we have to prepare a few components. You can have sautéed chicken breast chardonay using 11 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to make Sautéed Chicken Breast Chardonay:

1. Take 3 tbsp clarified butter (melted)
2. Prepare 4 chicken breasts
3. Take 1 to taste- salt
4. Take 1 to taste- ground black pepper
5. Make ready 1 as needed- ap flour
6. Get 4 tbsp minced shallots
7. Prepare 12 oz sliced mushrooms
8. Get 4 oz chardonay wine
9. Prepare 6 oz chicken stock
10. Prepare 6 oz heavy cream
11. Take 1 tbsp chopped parsely

Season chicken with salt and pepper, and brown on both sides in the skillet. Delicious chicken sautéed in a white vermouth or wine sauce with mushrooms. Try cooking with vermouth for that special flavor. The Next Level Of Sautéed Chicken: Cooking With Vermouth A little while ago, I posted a recipe for a basic sautéed chicken.

Instructions to make Sautéed Chicken Breast Chardonay:

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!

Try cooking with vermouth for that special flavor. The Next Level Of Sautéed Chicken: Cooking With Vermouth A little while ago, I posted a recipe for a basic sautéed chicken. It's delicious just as is but remember I said it was a "master. Chicken contains high amounts of protein, iron and calcium. It has a mild, slightly sweet flavor that is enhanced when the exterior of the meat is crisped.

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So that is going to wrap it up with this special food sautéed chicken breast chardonay recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!