Sauteed chicken chardonnay

• 2 each Airline chicken breast
• 1 oz Fluid ounce clarified butter
• 1 oz Whole butter
• 1 tbsp Shallots fine dice
• 2 oz Button mushrooms sliced
• 4 oz Fluid ounces white wine (chardonnay)
• 4 oz Fluid ounces chicken stock
• 4 oz Fluid ounces heavy cream
• 1 Chopped parsley as desired
• 1 Salt & pepper to taste

1. Heat saute pan then add claified butter
2. Clean & dry chicken with paper towels, season on both sides to your liking
3. Saute the chicken in clarified butter presentation side down until golden brown, (skin side try to get skin hard).
4. Turn the chicken breast over & reduce heat to cook through, or place in the oven to finish it off.
5. Transfer the chicken to a plate pour off the cooking fat and add whole butter & shallots to the skillet.
6. Cook them for a moment & add the mushrooms cook until soft.
7. Deglaze pan with white wine & reduce by half.
8. Add the chicken stock & reduce by half.
9. Add heavy cream & reduce sauce until thickened, season to taste with salt and pepper, add chopped parsley if desired.
10. When ready to plate do not sauce the whole breast.
11. Lightly dress the chicken with sauce and show off that sauteed chicken skin.

chicken breast, fluid, butter, shallots, mushrooms, fluid ounces white wine, fluid ounces chicken stock, fluid ounces heavy cream, parsley, salt

Taken from cookpad.com/us/recipes/333516-sauteed-chicken-chardonnay (may not work)