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We hope you got benefit from reading it, now let’s go back to sauteed chicken breast chardonnay recipe. To make sauteed chicken breast chardonnay you only need 11 ingredients and 9 steps. Here is how you do it.

The ingredients needed to prepare Sauteed Chicken Breast Chardonnay:

1. Get clarified butter
2. Prepare chicken supremes
3. Prepare salt
4. Take pepper
5. Get flour
6. Provide shallots, minced
7. Provide mushrooms, thin slices
8. Use chardonnay
9. You need chicken stock
10. Get heavy cream
11. You need fresh parsley, chopped

Steps to make Sauteed Chicken Breast Chardonnay:

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

This dish is quick but really flavorsome and absolutely delicious. Boneless chicken breasts are versatile, flavorful, and low in fat. And you can find chicken breasts in fresh and frozen individual portions, thinly sliced This sauteed chicken is finished with a flavorful creamy havarti cheese sauce with garlic and optional dill. 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.

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