| Chicken Chardonnay
Two 6 ounce chicken breasts, boned and skinned
2 tablespoons of butter
2 tablespoons of shallots, chopped
1 cup of fresh mushrooms, sliced
1/4 cup of chardonnay (or other dry white wine)
1 tablespoon of lemon juice
Flour
1 tablespoon of vegetable oil
1/4 cup of heavy cream
Parsley, chopped
|
|
Pound chicken flat; set aside. In butter, sauté shallots; add mushrooms and sauté 2 to 3 minutes. Add wine and lemon juice; let simmer 6 to 7 minutes. Dredge chicken in flour and season if desired. Sauté in oil in frying pan. Add cream to mushroom mixture and heat until reduced. On warm serving plates, place mushrooms over chicken breasts. Sprinkle with chopped parsley and serve immediately. |
-