Chicken in White Wine Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 cup, pieces or slices Mushrooms, fresh 1 med yellow onion (6) 4oz Tyson boneless, skinless chicken breasts 1 cup White Wine 2 cups Heavy Whipping Cream 2 cloves Garlic 4 tbsp Clarified Butter2.5 cups Flour - Gold medal all purpose flour
• Preheat a saute pan on medium heat on top of the range.
• Season the chicken breast and dredge in flour. Shake off excess flour.
• Add 1-2 T of clarified butter to the pan and allow it to heat until it simmers.
• Saute the chicken breasts on the skin side until golden brown.
• Turn the chicken over and continue to saute until golden brown.
• Remove from the saute pan and keep inside a warm oven while preparing sauce.
• Pour off the excess fat from the pan and return the pan to the range.
• Add remaining butter in pan and saute the garlic and onions until tender and translucent.
• Add mushrooms and salt & pepper, to taste, continuing to saute.
• Once the mushrooms are tender, pour in the white wine and cook off for about 5 minutes.
• Stir in heavy cream and heat the sauce through for 3-5 minutes, allowing the sauce to reduce and thicken.
• Add parsley as a garnish and serve hot over rice pilaf.
Serving Size: (6) 4 oz servings
Number of Servings: 6
Recipe submitted by SparkPeople user HAYES713.
• Season the chicken breast and dredge in flour. Shake off excess flour.
• Add 1-2 T of clarified butter to the pan and allow it to heat until it simmers.
• Saute the chicken breasts on the skin side until golden brown.
• Turn the chicken over and continue to saute until golden brown.
• Remove from the saute pan and keep inside a warm oven while preparing sauce.
• Pour off the excess fat from the pan and return the pan to the range.
• Add remaining butter in pan and saute the garlic and onions until tender and translucent.
• Add mushrooms and salt & pepper, to taste, continuing to saute.
• Once the mushrooms are tender, pour in the white wine and cook off for about 5 minutes.
• Stir in heavy cream and heat the sauce through for 3-5 minutes, allowing the sauce to reduce and thicken.
• Add parsley as a garnish and serve hot over rice pilaf.
Serving Size: (6) 4 oz servings
Number of Servings: 6
Recipe submitted by SparkPeople user HAYES713.
Nutritional Info Amount Per Serving
- Calories: 692.2
- Total Fat: 42.1 g
- Cholesterol: 197.0 mg
- Sodium: 73.3 mg
- Total Carbs: 41.7 g
- Dietary Fiber: 2.2 g
- Protein: 32.3 g
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