Sautéed Chicken Breast Chardonnay

Sautéed Chicken Breast Chardonnay

Yield: 4 servings


  • 3 T Clarified Butter
  • Chicken (4 Breasts)
  • Salt (to taste)
  • Pepper (to taste)
  • 2 oz Shallot, minced
  • 12 oz Mushrooms ¼ slices
  • 4 oz Chardonnay
  • 6 oz Chicken Stock
  • 6 oz Heavy Cream
  • 1 T Fresh Parsley, chopped


  1. Preheat the oven to 350°F.
  2. Preheat a sauté pan over medium heat. Add the clarified butter and heat until it shimmers.
  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, presentation (skin) side down, and cook until golden-brown, 3 to 5 minutes; turn and evenly brown the other side, 3 to 5 more minutes.
  5. Remove to a baking pan and finish in the oven for 5 to 7 minutes.
  6. Remove excess fat from the sauté pan. Add the shallots, and mushrooms and sauté over medium heat for 3 to 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 sauce. If needed, heat the chicken breast through in the sauce over medium heat for 1 to 2 minutes.
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