Perfect Sautéed Chicken Breast Chardonay Recipes

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Sautéed Chicken Breast Chardonay. This easy chicken dinner features chicken breasts sauteed in a homemade wine sauce. Serve with steamed green beans and rice for a complete meal. It's hard to find a simpler chicken dinner than sautéed chicken breasts.

Sautéed Chicken Breast Chardonay Here, he demonstrates how to saute..on Yummly Easy Shredded Chicken Breast Hack, Cashew-crusted Chicken Breast, Chicken Breast In Lemon-herb Sauce With Roasted Swiss Chard. We have sautéed chicken breast recipes for every night of the week. You can cook Sautéed Chicken Breast Chardonay using 11 ingredients and 14 steps. Here is how you achieve it.

Ingredients of Sautéed Chicken Breast Chardonay

  1. It's 3 tbsp of clarified butter (melted).
  2. Prepare 4 of chicken breasts.
  3. You need 1 of to taste- salt.
  4. It's 1 of to taste- ground black pepper.
  5. It's 1 of as needed- ap flour.
  6. Prepare 4 tbsp of minced shallots.
  7. Prepare 12 oz of sliced mushrooms.
  8. It's 4 oz of chardonay wine.
  9. You need 6 oz of chicken stock.
  10. Prepare 6 oz of heavy cream.
  11. You need 1 tbsp of chopped parsely.

From rich and creamy to light and tropical, find a meal everyone will love, here. Season both sides of the chicken breasts with salt and pepper, and place them skin side down in the pan. All Reviews for Sauteed Chicken Breasts with Creamy Chive Sauce. DIRECTIONS Wash and trim chicken breasts.

Sautéed Chicken Breast Chardonay instructions

  1. preheat oven to 350.
  2. preheat a saute pan oven medium heat..
  3. add the butter & heat until it shimmers.
  4. dry the chicken w/ paper towels, season, tredge in flour, shake off the excess.
  5. place minced shallots in butter , cook 2-3 min..
  6. place chicken in pan with shallots , cook both sides evenly 3-5 min until both sides are golden brown.
  7. loosely cover pan with tin foil or parchment paper, take pan with chicken and place in oven to finish cooking. 5-10 min.
  8. remove pan and place back on stove top. remove chicken, reserve in warm place and keep cover with tin foil.
  9. heat the pan over medium heat, add wine to deglaze. reduce by half.
  10. add chicken stock, reduce by half..
  11. add mushrooms while reducing.
  12. incorporate heavy cream, bring to a boil then reduce heat to a simmer.
  13. when the sauce has thickened pour it over the chicken..
  14. sprinkle with chopped parsely and serve. enjoy!.

Sprinkle the chicken breasts on both sides with the seasoning salt, cayenne and black pepper; set aside. Melt the butter in a large skillet over medium-high heat. Campfire Chicken with Fire-Roasted Potatoes and Sauteed Veggies. Sautéed chicken breast and crisp-tender asparagus make a delicious topping for cheesy pasta. This sauteed chicken is finished with a flavorful creamy havarti cheese sauce with garlic and optional dill.