Latest Recipe Sauteed Chicken Breast Chardonnay Savory Delicious

Without fail recipe ultimate Sauteed Chicken Breast Chardonnay easy, delicious, practical.

11 ingredients, 9 steps, cooking Sauteed Chicken Breast Chardonnay

Good Morning mother, at this time you can present recipe Sauteed Chicken Breast Chardonnay with 11 ingredients and 9 steps. Below this is how to make it, please pay attention carefully.

In cooking there are some levels that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 11 ingredients and 9 stages of easy cooking Sauteed Chicken Breast Chardonnay.

Ingredients all Sauteed Chicken Breast Chardonnay

1. Prepare : clarified butter.
2. It’s : chicken supremes.
3. Prepare : salt.
4. Prepare : pepper.
5. It’s : flour.
6. It’s : shallots, minced.
7. You need : mushrooms, thin slices.
8. You need : chardonnay.
9. You need : chicken stock.
10. It’s : heavy cream.
11. You need : fresh parsley, chopped.

If all raw materials Sauteed Chicken Breast Chardonnay it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking Sauteed Chicken Breast Chardonnay

1. Preheat the oven to 350°F
   
2. Preheat a saute pan over medium heat. Add the clarified butter and heat until it simmers.
   
3. 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.
   
4. 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.
   
5. Remove to a baking pan and finish in the oven for 5-7 minutes.
   
6. 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.
   
7. Deglaze the pan with the wine. Over medium heat, reduce the wine by half. Add the stock and reduce by half.
   
8. Add the cream and reduce until the sauce coats the back of a spoon (nappe); season with salt and pepper.
   
9. 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.
   
10. Finish and Enjoy.

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