Sauteed Chicken Breast Chardonnay

• 3 tbsp clarified butter
• 4 each chicken supremes
• 2 oz shallots, minced
• 12 oz mushrooms, thin slices
• 4 oz chardonnay
• 6 oz chicken stock
• 6 oz heavy cream
• 1 tbsp fresh parsley, chopped

1. Preheat the oven to 350F
2. Preheat a saute pan over medium heat.
3. Add the clarified butter and heat until it simmers.
4. 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.
5. 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.
6. Remove to a baking pan and finish in the oven for 5-7 minutes.
7. Remove excess fat from the saute pan.
8. Add shallots, and mushrooms and saute over medium heat for 3-5 minutes, until the mushrooms have released their liquid and they are tender.
9. Do not brown the shallots.
10. Deglaze the pan with the wine.
11. Over medium heat, reduce the wine by half.
12. Add the stock and reduce by half.
13. Add the cream and reduce until the sauce coats the back of a spoon (nappe); season with salt and pepper.
14. When ready to serve, Add the parsley to the sause.
15. If needed, heat the chicken breast through in the sauce over medium heat for 1-2 minutes.

butter, chicken supremes, shallots, mushrooms, chardonnay, chicken, heavy cream, parsley

Taken from cookpad.com/us/recipes/341495-sauteed-chicken-breast-chardonnay (may not work)