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Sautéed Chicken Breast Chardonay. Simple, delicious recipe for an elegant dish – chicken with sautéed chicory and a Marsala sauce. This easy chicken dinner features chicken breasts sauteed in a homemade wine sauce. Serve with steamed green beans and rice for a complete meal.

I will definitely make this again with those few tweaks. 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 have Sautéed Chicken Breast Chardonay using 11 ingredients and 14 steps. Here is how you achieve that.

Ingredients of Sautéed Chicken Breast Chardonay

1. You need 3 tbsp of clarified butter (melted).
2. It’s 4 of chicken breasts.
3. You need 1 of to taste- salt.
4. Prepare 1 of to taste- ground black pepper.
5. You need 1 of as needed- ap flour.
6. You need 4 tbsp of minced shallots.
7. It’s 12 oz of sliced mushrooms.
8. Prepare 4 oz of chardonay wine.
9. Prepare 6 oz of chicken stock.
10. You need 6 oz of heavy cream.
11. It’s 1 tbsp of chopped parsely.

Chicken is a mealtime favorite for a reason. Its versatility and seemingly endless methods of preparation make it an ideal protein to work with for. 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!.

Preparation Pat chicken dry and season with salt and pepper. 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. Chicken breast may be everyone's go-to lean protein—but, man, can it be boring. Too often it's an overcooked afterthought, sautéed and tossed into pasta or tumbled over some greens. Place flour in a plate or bowl for dredging.