Chardonny Chicken

Name: Chardonny Chicken
Ingredients: chicken breast, airline, skin on 2 ea; Clarified butter 1 oz; shallots, diced, fine dice 2 tbsp; Mushrooms, sliced 4 oz; White Wine (Chardonnay) 4 oz; Chicken stock 4 oz; Heavy cream 4 oz; chopped Parsley as needed; Salt and pepper to taste; Flour as needed

10 ingredients

1 steps

Ingredients

chicken breast, airline, skin on 2 ea
Clarified butter 1 oz
shallots, diced, fine dice 2 tbsp
Mushrooms, sliced 4 oz
White Wine (Chardonnay) 4 oz
Chicken stock 4 oz
Heavy cream 4 oz
chopped Parsley as needed
Salt and pepper to taste
Flour as needed

Directions

1

{"0":"1. Prepare the chicken breast, season and set aside in the cooler.","2":"2. Season the saute pan with the clarified butter.","4":"3. Dry the chicken with paper towels dredge them in flour and shake off the excess.","6":"4. Saute chicken in clarified butter, presentation side down until golden brown. Turn the chicken breast over and transfer the pan to a 400 degree oven to finish cooking.","8":"5. Transfer the chicken to a plate, pour of the cooking fat and add whole butter and shallots to the skillet. Cook them for a moment and add the mushrooms. Cook them until they soften.","10":"6. Deglaze pan with white wine and reduce by half. Add the chicken stock and reduce by half.","12":"7. Add heavy cream and reduce sauce until thickened, season with salt and pepper to taste. Add the chopped parsley.","14":"8. When ready to plate do not sauce the whole breast. You have put a lot of time into developing the cripy brown skin. Do not cover it up and make it soggy. Sauce just one corner of the chicken-there should be only 3-4 Tb of sauce on each breast. If you made the sauce correctly and reduced it the proper amount you will have sauced the two orders with 3-4 tbs each and have nothing left in the skillet."}