Chicken Charddonay

Name: Chicken Charddonay
Ingredients: 4 chicken breasts; 4 tablespoons olive oil; 4 tablespoons shallots, finely diced; 2 cups sliced mushrooms; 2 cups Chardonnay wine; 2 cups chicken stock or 8 ounces broth; 2 cups heavy cream; chopped parsley, as needed; salt & fresh ground pepper, to taste; flour, as needed (for dredging)

10 ingredients

9 steps

Ingredients

4 chicken breasts
4 tablespoons olive oil
4 tablespoons shallots, finely diced
2 cups sliced mushrooms
2 cups Chardonnay wine
2 cups chicken stock or 8 ounces broth
2 cups heavy cream
chopped parsley, as needed
salt & fresh ground pepper, to taste
flour, as needed (for dredging)

Directions

1

Preheat oven to 400.
2

Heat olive oil in saute pan.
3

Season chicken with salt and pepper.
4

Dredge the chicken in flour.
5

Saute chicken in hot oil just long enough to brown the chicken then transfer to oven to finish cooking, about 25-30 minutes.
6

Set chicken aside and pour off excess oil then saute shallots until translucent and then add mushrooms and cook until soft.
7

Pour wine into pan and reduce by half then add the stock/broth and reduce by half.
8

Add the cream and simmer until thickened season with salt and pepper to taste and add parsley.
9

Plate the chicken and add about 3-4 tbsp of sauce for each piece of chicken.