Chicken Breast Chardonnay

Heavy Whipping Cream, 0.75 cup, fluid (yields 2 cups whipped)
Butter, unsalted, 4 tbsp
Pepper, black, 1 tbsp
Salt, 1 tbsp
Chicken Breast, no skin, 4 breast, bone and skin removed
Mushrooms, fresh, 3 cup, pieces or slices
Parsley, 1 tbsp
Shallots, 6 tbsp chopped
White Wine, 4 fl oz
Flour, white, 0.50 cup
Chicken stock, home-prepared, 0.75 cup


Chicken seasoned with salt and pepper coated in flour sauteed in butter, with shallots, mushrooms, White wine sauce made with chicken stock and heavy cream, seasoned with parsley, salt and pepper.

Dry chicken breast season with salt and pepper. dust with flour, shake off excess. heat saute pan to medium-high, add butter. when butter shimmers add breasts. cook until golden brown about 3-5 minutes. turn and cook on other side 3-5 minutes. remove breasts to baking sheet and finish cooking in oven preheated to 350degrees F another 5-7 minutes. Remove excess fat from saute pan, add shallots and mushrooms saute 3-5 minutes. make sure shallots do not brown. deglaze pan with wine over medium heat reduce by half. add stock reduce by half. add heavy cream, reduce until sauce covers the back of a spoon. season with salt and pepper to taste. when ready to serve add parsley to sauce.