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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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When I was in my basic skills class in Culinary school, we cooked this recipe like it was going out of style. you'll see in the picture the chicken has a bone sticking out, that is an airline breast cut, and is not necessary. Read more . I like to serve this gnocchi, as you can see in the picture. I think the chardonnay sauce works very well with the potato gnocchi!! Ingredients:
4 boneless skinless chicken breasts |
flour for dredging |
salt and pepper, to taste |
1 pat butter |
1 shallot, minced |
4 oz. white wine |
6 oz chicken stock |
6 oz heavy cream |
parsley, for garnish |
Directions:
1. Dry the chicken breasts, season with salt and pepper, and dredge in the flour.
2. Heat the butter in a skillet over medium-high heat. Add the chicken and brown on each side until cooked through. Remove the chicken from the pan and keep warm.
3. Add more butter to the pan if needed, and sauté the shallots for 3-5 minutes. Deglaze with the wine and stock, reduce by half.
4. Add the cream and reduce to thicken, season with salt and pepper. Coat the breasts with the sauce and garnish with parsley.
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