Recipe: Appetizing 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. Many of our cooking class students say that they've had a "chicken breatkthrough," after seeing how Chef Bill does it.

Kosher salt and freshly ground black pepper. Season both sides of the chicken breasts with salt and pepper, and place them skin side down in the pan. Cook, turning once, until firm to the touch. You can cook Sautéed Chicken Breast Chardonay using 11 ingredients and 14 steps. Here is how you cook that.

Ingredients of Sautéed Chicken Breast Chardonay

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

We have sautéed chicken breast recipes for every night of the week. From rich and creamy to light and tropical, find a meal everyone will love, here. 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.

Sautéed Chicken Breast Chardonay step by step

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!.

Chicken cutlets are used in this recipe. Sautéed chicken is chicken that is fried in a pan and is cooked and browned while retaining its delicious texture and To make sautéed chicken, start by cutting chicken breasts into thin slices or bite-size pieces. Then, heat some oil in a pan over medium heat and add. DIRECTIONS Wash and trim chicken breasts. Sauteed Chicken Breasts with Tarragon-Mustard Pan Sauce are a good reason to grow French Tarragon in your garden!