Favour Sauteed Chicken Breast Chardonnay Recipes

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Sauteed Chicken Breast Chardonnay. This easy chicken dinner features chicken breasts sauteed in a homemade wine sauce. Season both sides of the chicken breasts with salt and pepper, and place them skin side down in the pan. Recipe Pairing Guides » Chicken Recipes » Sautéed Chicken Breasts with Creamy Walnut Sauce.

Sauteed Chicken Breast Chardonnay Chicken Breast with Orange and ChorizoOn dine chez Nanou. 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. You can cook Sauteed Chicken Breast Chardonnay using 11 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Sauteed Chicken Breast Chardonnay

  1. You need 3 tbsp of clarified butter.
  2. Prepare 4 each of chicken supremes.
  3. Prepare of salt.
  4. You need of pepper.
  5. Prepare of flour.
  6. You need 2 oz of shallots, minced.
  7. It's 12 oz of mushrooms, thin slices.
  8. You need 4 oz of chardonnay.
  9. It's 6 oz of chicken stock.
  10. You need 6 oz of heavy cream.
  11. It's 1 tbsp of fresh parsley, chopped.

DIRECTIONS Wash and trim chicken breasts. This Sauteed Chicken Breast recipe is gluten free, paleo, low carb and a family favorite. Learn to make sauteed chicken breast for dinner. Cut into this delicious sauteed chicken breast and then pile on the goodness with sauteed zucchini, onions and shallots.

Sauteed Chicken Breast Chardonnay step by step

  1. Preheat the oven to 350°F.
  2. Preheat a saute pan over medium heat. Add the clarified butter and heat until it simmers..
  3. While the pan and butter are heating, dry the chicken with paper towels, season with salt and pepper, dredge in flour, and shake off the excess..
  4. Place the chicken in the pan, skin side down, and cook until golden-brown, 3-5 minutes; turn and evenly brown the other side, 3-5 minutes..
  5. Remove to a baking pan and finish in the oven for 5-7 minutes..
  6. Remove excess fat from the saute pan. Add shallots, and mushrooms and saute over medium heat for 3-5 minutes, until the mushrooms have released their liquid and they are tender. Do not brown the shallots..
  7. Deglaze the pan with the wine. Over medium heat, reduce the wine by half. Add the stock and reduce by half..
  8. Add the cream and reduce until the sauce coats the back of a spoon (nappe); season with salt and pepper..
  9. When ready to serve, Add the parsley to the sause. If needed, heat the chicken breast through in the sauce over medium heat for 1-2 minutes..

Boneless chicken breasts are versatile, flavorful, and low in fat. And you can find chicken breasts in fresh and frozen individual portions, thinly sliced This sauteed chicken is finished with a flavorful creamy havarti cheese sauce with garlic and optional dill. Chicken cutlets are used in this recipe. Sprinkle the chicken breasts on both sides with the seasoning salt, cayenne and black pepper; set aside. Melt the butter in a large skillet over medium-high heat.