How to Cook Delicious Sautéed Chicken Breast Chardonay

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. Chicken meatballs made with fresh spinach come together with a light white wine garlic sauce and served over linguine to make this dish a "keeper".

All Reviews for Sauteed Chicken Breasts with Creamy Chive Sauce. Also will remove the chicken breasts prior to stirring in the yogurt and mustard. I will definitely make this again with those few tweaks. 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

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

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. Chicken cutlets are used in this recipe. This recipe for Sauteed Chicken Breast with Zucchini Medley builds huge flavor in no time flat.

Sautéed Chicken Breast Chardonay instructions

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

As an added bonus, it can be served family style, as individual servings or you can serve. DIRECTIONS Wash and trim chicken breasts. Chicken breast, lightly breaded, pan fried and served with Spanish rice, sliced potatoes and black beans. Combination of succulent, jumbo sautéed shrimp, char broiled chicken breast, and carne asada served in a traditional Molcajete!! Easy Shredded Chicken Breast Hack, Cashew-crusted Chicken Breast, Chicken Breast In Lemon-herb Sauce With Roasted Swiss Chard.