I've been making a lot of these reduction sauces from Cooking Light lately and this one was as tasty as the rest. Used "baby bella" mushrooms and sliced them with a wire gizmo i remembered we own, which got them nice and thin and helped speed things along. Finished with a blob of creme fraiche instead of butter cause there was some in the fridge - would do again if making for company. Served with brown rice and green beans tossed with a little brown butter and tarragon.
Sautéed Chicken with Chardonnay Sauce
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)
More From Cooking Light
Amount per serving
- Calories: 288
- Calories from fat: 26%
- Fat: 8.2g
- Saturated fat: 3.5g
- Monounsaturated fat: 3g
- Polyunsaturated fat: 0.8g
- Protein: 41.2g
- Carbohydrate: 5.8g
- Fiber: 0.6g
- Cholesterol: 115mg
- Iron: 1.8mg
- Sodium: 309mg
- Calcium: 33mg
- 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
- 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.
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