Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, sauteed chicken breast chardonnay. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Sauteed Chicken Breast Chardonnay is one of the most popular of recent trending foods in the world. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look wonderful. Sauteed Chicken Breast Chardonnay is something which I have loved my whole life.
This easy chicken dinner features chicken breasts sauteed in a homemade wine sauce. 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.
To begin with this recipe, we have to first prepare a few ingredients. You can cook sauteed chicken breast chardonnay using 11 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Sauteed Chicken Breast Chardonnay:
- Take 3 tbsp clarified butter
- Make ready 4 each chicken supremes
- Get salt
- Get pepper
- Prepare flour
- Prepare 2 oz shallots, minced
- Take 12 oz mushrooms, thin slices
- Prepare 4 oz chardonnay
- Take 6 oz chicken stock
- Take 6 oz heavy cream
- Get 1 tbsp fresh parsley, chopped
Reviews for: Photos of Sauteed Chicken Breasts with Creamy Chive Sauce. Boneless chicken breasts are versatile, flavorful, and low in fat. 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.
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.
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. This Sauteed Chicken Breast recipe is gluten free, paleo, low carb and a family favorite. Learn to make sauteed chicken breast for dinner. Cut into this delicious sauteed chicken breast and then pile on the goodness with sauteed zucchini, onions and shallots.
So that is going to wrap it up for this exceptional food sauteed chicken breast chardonnay recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
