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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I am in culinary school and this recipe got me the highest grade in the class, it is easy and extremely tasteful! I like to serve it with rissoto and grilled asparagus. Ingredients:
4 chicken breasts |
4 tablespoons olive oil |
4 tablespoons shallots, finely diced |
2 cups sliced mushrooms |
2 cups chardonnay wine |
2 cups chicken stock or 8 ounces broth |
2 cups heavy cream |
chopped parsley, as needed |
salt & fresh ground pepper, to taste |
flour, as needed (for dredging) |
Directions:
1. Preheat oven to 400.
2. Heat olive oil in saute pan.
3. Season chicken with salt and pepper.
4. Dredge the chicken in flour.
5. Saute chicken in hot oil just long enough to brown the chicken then transfer to oven to finish cooking, about 25-30 minutes.
6. Set chicken aside and pour off excess oil then saute shallots until translucent and then add mushrooms and cook until soft.
7. Pour wine into pan and reduce by half then add the stock/broth and reduce by half.
8. Add the cream and simmer until thickened season with salt and pepper to taste and add parsley.
9. Plate the chicken and add about 3-4 tbsp of sauce for each piece of chicken.
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