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)
Recipe from Cooking Light

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Nutritional Information

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

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

  1. 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.
  2. 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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