Easy making recipe Sauted Chicken Breast Chardonay with 11 ingredients and 14 stages of easy cooking, which is delicious perfect.
Without fail making ultimate Sautéed Chicken Breast Chardonay easy, delicious, practical.
How are you every body, at this time you can make recipe Sautéed Chicken Breast Chardonay with 11 ingredients and 14 steps. Next this is how to make it, please read carefully.
In cooking there are several level that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 11 ingredients and 14 stages of easy cooking Sautéed Chicken Breast Chardonay.
Ingredients for Sautéed Chicken Breast Chardonay
Prepare : clarified butter (melted).
Prepare : chicken breasts.
Prepare : to taste- salt.
Prepare : to taste- ground black pepper.
Prepare : as needed- ap flour.
Needed : minced shallots.
Needed : sliced mushrooms.
Prepare : chardonay wine.
Prepare : chicken stock.
Prepare : heavy cream.
Prepare : chopped parsely.
If all cooking materials Sautéed Chicken Breast Chardonay it’s ready, We’re going into the cooking stage. Below is how to cooking with fast.
Step by Step Cooking Sautéed Chicken Breast Chardonay
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!.
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