Pheasant Breast in Chardonnay Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 Pheasant Breasts de-boned and cut into serving peices2 medium onions1 clove garlic1 tsp course black pepper1 bottle Kendall Jackson Chardonnay2 Tbsp canola oil
Put the onions, garlic, pepper and wine into a blender. Finely blend for 1 - 2 minutes.
In a medium skillet, brown the pheasant in the oil until golden brown on both sides.
Drain oil. Add the blended wine mixture. Cover and cook over medium heat until pheasant is tender.
Remove the lid and increase heat to medium high. Cook until wine mixture is nearly evaporated.
Serve with roasted potatoes and your favorite vegetables, and Enjoy!!
Makes 6-3oz servings
Number of Servings: 6
Recipe submitted by SparkPeople user CC9873.
In a medium skillet, brown the pheasant in the oil until golden brown on both sides.
Drain oil. Add the blended wine mixture. Cover and cook over medium heat until pheasant is tender.
Remove the lid and increase heat to medium high. Cook until wine mixture is nearly evaporated.
Serve with roasted potatoes and your favorite vegetables, and Enjoy!!
Makes 6-3oz servings
Number of Servings: 6
Recipe submitted by SparkPeople user CC9873.
Nutritional Info Amount Per Serving
- Calories: 286.5
- Total Fat: 8.7 g
- Cholesterol: 70.4 mg
- Sodium: 46.4 mg
- Total Carbs: 2.9 g
- Dietary Fiber: 0.4 g
- Protein: 30.0 g
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