Chicken Chardonnay with Mushrooms
Equipment
- Warm serving plates
Ingredients
- 2 6 oz. chicken breasts, boned and skinned
- 2 tbsp butter
- 2 tbsp shallots chopped
- 1 cup fresh mushrooms sliced
- ¼ cup Chardonnay or other dry white wine
- 1 tbsp lemon juice
- Flour for dredging
- 1 tbsp vegetable oil
- ¼ cup heavy cream
- Parsley chopped
Instructions
Pound the Chicken:
- Pound the chicken breasts flat and set aside.
Prepare the Mushroom Sauce:
- In a large skillet, melt the butter over medium heat.
- Saute the chopped shallots until they are translucent.
- Add the sliced mushrooms and saute for 2 to 3 minutes.
- Add the Chardonnay and lemon juice; let it simmer for 6 to 7 minutes until the liquid reduces slightly.
Cook the Chicken:
- Dredge the pounded chicken breasts in flour and season if desired.
- In a separate frying pan, heat the vegetable oil over medium heat.
- Saute the chicken breasts in the oil until they are golden brown and cooked through.
Finish the Sauce:
- Add the heavy cream to the mushroom mixture and heat until the sauce thickens and reduces slightly.
Serve:
- On warm serving plates, place the cooked chicken breasts.
- Spoon the mushroom and cream sauce over the chicken.
- Sprinkle with chopped parsley and serve immediately.
Notes / Tips / Wine Advice:
Wine Advice:
Serve this dish with the same Chardonnay used in the recipe. The wine’s bright acidity and notes of citrus and oak will complement the rich cream sauce and the savory mushrooms, enhancing the overall flavor of the dish.Nutritional Information
Calories: 520 kcal | Carbohydrates: 12 g | Protein: 38 g | Fat: 33 g | Fiber: 1 g | Sugar: 3 g
