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Chicken Breasts in Chardonnay Sauce
Chicken Breasts in Chardonnay Sauce

Chicken Breasts in Chardonnay Sauce

30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
2 chicken breasts skinless and boned
Salt & pepper
1 cup flour
4 tablespoons butter, divided
1/2 cup finely diced celery
1/2 cup finely diced shallots
3/4 cup finely diced mushrooms
1/4 cup chicken broth
2/3 cup chardonnay
2/3 cup heavy cream
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Let's Make It
Butterfly the chicken. Season with salt & pepper. Place the chicken between 2 sheets of wax paper. Flatten lightly with a meat pounder. Dredge in flour.
Heat 3 tablespoons of butter in a large skillet. Saute the diced vegetables over low heat for 1 minute. Add broth. Cover, and cook for about 5 minutes. Remove vegetables.
In the same skillet, add remaining butter. Add chicken. Saute on medium heat 1 minute. Turn chicken over. Add cooked vegetables. Add chardonnay. Bring to a boil. Stir in cream. Reduce heat and cover. Cook about 5 minutes. If the sauce is too thick, add broth. Serve over pasta or rice.
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