How to make it

  • 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.

Reviews & Comments 5

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  • Alonso2 3 years ago
    Hey Ash,
    It's Alonso...Wow I'm really impressed with what ur doing here...great job!!!
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    " It was excellent "
    valinkenmore ate it and said...
    Wonderful recipe! Can't wait to try. 5 forks to you!
    Was this review helpful? Yes Flag
    " It was excellent "
    spinach1948 ate it and 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)
    Was this review helpful? Yes Flag
    " It was excellent "
    victoriaregina ate it and said...
    I would leave the skin on also because it adds a flavor too. Saved and fived. Thanks.
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  • asheats 5 years ago
    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!
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