How to Make Yummy Sautéed Chicken Breast Chardonay

Sautéed Chicken Breast Chardonay. Kosher salt and freshly ground black pepper. Season both sides of the chicken breasts with salt and pepper, and place them skin side down in the pan. Chicken breast may be everyone's go-to lean protein—but, man, can it be boring.

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. Chicken is a mealtime favorite for a reason. You can cook Sautéed Chicken Breast Chardonay using 11 ingredients and 14 steps. Here is how you achieve it.

Ingredients of Sautéed Chicken Breast Chardonay

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

Its versatility and seemingly endless methods of preparation make it an ideal protein to work with for. Preparation Pat chicken dry and season with salt and pepper. Sautéed chicken breast and crisp-tender asparagus make a delicious topping for cheesy pasta. This sauteed chicken is finished with a flavorful creamy havarti cheese sauce with garlic and optional dill.

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!.

Chicken cutlets are used in this recipe. 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. Place flour in a plate or bowl for dredging.