Sautéed Chicken with Chardonnay Sauce

recipe
This easy chicken dinner features chicken breasts sauteed in a homemade wine sauce.  Serve with steamed green beans and rice for a complete meal. 

Yield:

4 servings (serving size: 1 chicken breast half, 1/4 cup sauce, and 1 1/2 teaspoons parsley)

Recipe from

Cooking Light

Nutritional Information

Calories 288
Caloriesfromfat 26 %
Fat 8.2 g
Satfat 3.5 g
Monofat 3 g
Polyfat 0.8 g
Protein 41.2 g
Carbohydrate 5.8 g
Fiber 0.6 g
Cholesterol 115 mg
Iron 1.8 mg
Sodium 309 mg
Calcium 33 mg

Ingredients

4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
2 tablespoons butter, divided
1 1/2 cups thinly sliced mushrooms
1 1/2 tablespoons finely chopped shallots
1 cup chardonnay or other dry white wine
2 cups Chicken Stock
2 tablespoons chopped fresh parsley

Preparation

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken with salt, pepper, and flour.

Heat 1 tablespoon butter in a large nonstick skillet over medium heat. Add chicken; cook 5 minutes on each side or until done. Remove chicken from pan; keep warm. Add mushrooms and shallots to pan; sauté 5 minutes or until tender. Stir in wine, scraping pan to loosen browned bits; add stock. Bring to a boil; cook until reduced to 1 cup (about 10 minutes). Cut remaining 1 tablespoon butter into small pieces. Remove pan from heat. Add butter, stirring until butter melts. Spoon sauce over chicken. Sprinkle with parsley.

Sam Brannock,

Cooking Light

April 2005
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