Recipe

Chicken Chardonnay Recipe

Add Step-by-Step Photos	Asheats / All my dishes 3 months, 3 weeks ago When I was in my basic skills class in Culinary school, we cooked this recipe like it was going out of style. you'll see in the picture the chicken has a bone sticking out, that is an airline breast cut, and is not necessary. I like to serve this gno... More Prep:10m Cook:15m Servings:4	Asheats
	quick easy elegant

Does this look good? Yeah! / Nope

Fans

spinach194

dashgash

valinkenmo

kutadkubil

victoriare

Ingredients

4 boneless skinless chicken breasts

Flour for dredging

Salt and pepper, to taste

1 pat butter

1 shallot, minced

4 oz. white wine

6 oz chicken stock

6 oz heavy cream

Parsley, for garnish

Directions

Dry the chicken breasts, season with salt and pepper, and dredge in the flour.

Heat the butter in a skillet over medium-high heat. Add the chicken and brown on each side until cooked through. Remove the chicken from the pan and keep warm.

Add more butter to the pan if needed, and sauté the shallots for 3-5 minutes. Deglaze with the wine and stock, reduce by half.

Add the cream and reduce to thicken, season with salt and pepper. Coat the breasts with the sauce and garnish with parsley.

Recent Gawkers

grk

bridg07

codmothe

allaire

kutadkub

lclower

dashgash

drewlisl

miccup67

valinken

spinach1

victoria

Not quite what you're looking for? See more Main Dish / Chicken

Or see more just like this

Comments

asheats 3 months, 3 weeks ago said:
In the ingredient list I wrote skinless chicken, but I actually prefer this with skin-on. I think it adds nice texture to the dish!

victoriaregina 3 months, 3 weeks ago said:
I would leave the skin on also because it adds a flavor too. Saved and fived. Thanks.

spinach1948 3 months, 3 weeks ago said:
I remember this many years age. And never tryed it.
I will try your it has more substance. Great Hi5 from me.

Ed(spinach1948)

valinkenmore 3 months, 3 weeks ago said:
Wonderful recipe! Can't wait to try. 5 forks to you!

Add a Comment