Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to make a special dish, sauteed chicken breast chardonnay. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Sauteed Chicken Breast Chardonnay is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Sauteed Chicken Breast Chardonnay is something that I have loved my whole life.
This easy chicken dinner features chicken breasts sauteed in a homemade wine sauce. We used an unoaked chardonnay and followed recipe exactly. Kosher salt and freshly ground black pepper.
To get started with this recipe, we must first prepare a few components. You can cook sauteed chicken breast chardonnay using 11 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Sauteed Chicken Breast Chardonnay:
- Take 3 tbsp clarified butter
- Make ready 4 each chicken supremes
- Take salt
- Get pepper
- Get flour
- Get 2 oz shallots, minced
- Take 12 oz mushrooms, thin slices
- Take 4 oz chardonnay
- Get 6 oz chicken stock
- Make ready 6 oz heavy cream
- Make ready 1 tbsp fresh parsley, chopped
And you can find chicken breasts in fresh and frozen individual portions, thinly sliced This sauteed chicken is finished with a flavorful creamy havarti cheese sauce with garlic and optional dill. Chicken cutlets are used in this recipe. This recipe for Sauteed Chicken Breast with Zucchini Medley builds huge flavor in no time flat. As an added bonus, it can be served family style, as individual servings or you can serve.
Instructions to make Sauteed Chicken Breast Chardonnay:
- Preheat the oven to 350°F
- Preheat a saute pan over medium heat. Add the clarified butter and heat until it simmers.
- While the pan and butter are heating, dry the chicken with paper towels, season with salt and pepper, dredge in flour, and shake off the excess.
- Place the chicken in the pan, skin side down, and cook until golden-brown, 3-5 minutes; turn and evenly brown the other side, 3-5 minutes.
- Remove to a baking pan and finish in the oven for 5-7 minutes.
- Remove excess fat from the saute pan. Add shallots, and mushrooms and saute over medium heat for 3-5 minutes, until the mushrooms have released their liquid and they are tender. Do not brown the shallots.
- Deglaze the pan with the wine. Over medium heat, reduce the wine by half. Add the stock and reduce by half.
- Add the cream and reduce until the sauce coats the back of a spoon (nappe); season with salt and pepper.
- When ready to serve, Add the parsley to the sause. If needed, heat the chicken breast through in the sauce over medium heat for 1-2 minutes.
DIRECTIONS Wash and trim chicken breasts. Chicken breasts marinated in teriyaki sauce, lemon, garlic, and sesame oil, then grilled to a tasty finish. Chicken breasts sauteed and simmered with onion, olive oil and curry powder. Simplest chicken curry you'll ever make! Serve over hot cooked rice with a little side of mango chutney, if.
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