Chicken Chardonnay
From asheats 15 years ago- 15 minutes to make
- Serves 4
When I was in my basic skills class in Culinary school, we cooked this recipe like it was going out of style. you'll see in the picture the chicken has a bone sticking out, that is an airline breast cut, and is not necessary. Read more I like to serve this gnocchi, as you can see in the picture. I think the chardonnay sauce works very well with the potato gnocchi!! See less
Ingredients
- 4 boneless skinless chicken breasts shopping list
- flour for dredging shopping list
- salt and pepper, to taste shopping list
- 1 pat butter shopping list
- 1 shallot, minced shopping list
- 4 oz. white wine shopping list
- 6 oz chicken stock shopping list
- 6 oz heavy cream shopping list
- parsley, for garnish shopping list
How to make it
- Dry the chicken breasts, season with salt and pepper, and dredge in the flour.
- Heat the butter in a skillet over medium-high heat. Add the chicken and brown on each side until cooked through. Remove the chicken from the pan and keep warm.
- Add more butter to the pan if needed, and sauté the shallots for 3-5 minutes. Deglaze with the wine and stock, reduce by half.
- Add the cream and reduce to thicken, season with salt and pepper. Coat the breasts with the sauce and garnish with parsley.
The Rating
Reviewed by 5 people-
I would leave the skin on also because it adds a flavor too. Saved and fived. Thanks.
victoriaregina in USA loved it
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I remember this many years age. And never tryed it.
I will try your it has more substance. Great Hi5 from me.
Ed(spinach1948)spinach1948 in Dorchester-Boston loved it
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Wonderful recipe! Can't wait to try. 5 forks to you!
valinkenmore in Malott loved it
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Reviews & Comments 5
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