Sautéed Chicken with Chardonnay Sauce

Sautéed Chicken with Chardonnay Sauce
Sautéed Chicken with Chardonnay Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Ingredients

  • 4

    (6-ounce) skinless, boneless chicken breast halves

  • 1/4

    teaspoon salt

  • 1/4

    teaspoon freshly ground black pepper

  • 2

    tablespoons all-purpose flour

  • 2

    tablespoons butter, divided

  • 1 1/2

    cups thinly sliced mushrooms

  • 1 1/2

    tablespoons finely chopped shallots

  • 1

    cup chardonnay or other dry white wine

  • 2

    cups Chicken Stock

  • 2

    tablespoons chopped fresh parsley

Directions

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken with salt, pepper, and flour. Heat 1 tablespoon butter in a large nonstick skillet over medium heat. Add chicken; cook 5 minutes on each side or until done. Remove chicken from pan; keep warm. Add mushrooms and shallots to pan; sauté 5 minutes or until tender. Stir in wine, scraping pan to loosen browned bits; add stock. Bring to a boil; cook until reduced to 1 cup (about 10 minutes). Cut remaining 1 tablespoon butter into small pieces. Remove pan from heat. Add butter, stirring until butter melts. Spoon sauce over chicken. Sprinkle with parsley.

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