Recipe of Super Quick Homemade Sautéed Chicken Breast Chardonay

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Before you jump to Sautéed Chicken Breast Chardonay recipe, you may want to read this short interesting healthy tips about Stamina Boosting Snacks.

We are all aware that consuming healthy foods can help us truly feel better in our bodies. If we eat more healthy snacks and a smaller amount of the unhealthy ones we generally feel much better. Eating fresh vegetables helps you feel better than eating a slice of pizza. Sometimes it's tough to find healthy foods for something to eat between meals. Finding snack foods that help us feel better and boost our energy levels often involves lots of shopping and painstaking reading of labels. There's nothing like one of these simple healthy foods when you really need an energy-boosting snack food.

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We hope you got insight from reading it, now let's go back to sautéed chicken breast chardonay recipe. You can have sautéed chicken breast chardonay using 11 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to cook Sautéed Chicken Breast Chardonay:

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

Steps to make Sautéed Chicken Breast Chardonay:

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!.

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