Sauteed Chicken Breast Chardonay

• 3 tbsp clarified butter (melted)
• 4 chicken breasts
• 1 to taste- salt
• 1 to taste- ground black pepper
• 1 as needed- ap flour
• 4 tbsp minced shallots
• 12 oz sliced mushrooms
• 4 oz chardonay wine
• 6 oz chicken stock
• 6 oz heavy cream
• 1 tbsp chopped parsely

1. preheat oven to 350
2. preheat a saute pan oven medium heat.
3. add the butter & heat until it shimmers
4. dry the chicken w/ paper towels, season, tredge in flour, shake off the excess
5. place minced shallots in butter , cook 2-3 min.
6. place chicken in pan with shallots , cook both sides evenly 3-5 min until both sides are golden brown
7. loosely cover pan with tin foil or parchment paper, take pan with chicken and place in oven to finish cooking.
8. 5-10 min
9. remove pan and place back on stove top.
10. remove chicken, reserve in warm place and keep cover with tin foil
11. heat the pan over medium heat, add wine to deglaze.
12. reduce by half
13. add chicken stock, reduce by half.
14. add mushrooms while reducing
15. incorporate heavy cream, bring to a boil then reduce heat to a simmer
16. when the sauce has thickened pour it over the chicken.
17. sprinkle with chopped parsely and serve.
18. enjoy!

butter, chicken breasts, salt, ground black pepper, flour, shallots, mushrooms, chardonay wine, chicken, heavy cream

Taken from cookpad.com/us/recipes/337765-sauteed-chicken-breast-chardonay (may not work)