Sautéed Chicken with Chardonnay Sauce

  • DelphineS Posted: 05/22/13
    Worthy of a Special Occasion

    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.


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