Chicken with Chardonnay Sauce

This light and delicate entree is perfect for dinner parties. Serve with potato gratin and sweet buttered carrots.

Ingredients

Yield: 4 servings

4 chicken breast halves, boneless and skinless
1/4 cup all purpose flour
2 Tablespoon vegetable oil
1 Tablespoon unsalted butter

Sauce

1/3 cup chicken stock
1/3 cup Chardonnay
Salt and freshly ground black pepper, to taste
2 Tablespoons heavy cream
1 Tablespoon unsalted butter

Garnish

2 Tablespoons toasted sliced almonds

Method

Remove the chicken and carefully butterfly the breasts, slicing them into even thin pieces. If breasts are more than 1/4 inch thick, place between 2 large sheets of plastic wrap and using meat pounder or rolling pin, lightly pound chicken to 1/4 inch thickness. Sprinkle chicken with salt and dredge in flour on a dinner plate.

Melt the butter and one tablespoon of oil in a sauté pan over medium-high heat. Sauté two of the chicken breasts, for about 2-3 minutes each side or until golden brown and cooked through. Remove and reserve to a platter and tent with foil to keep warm. Add the second tablespoon of oil and cook the remaining chicken breasts, when cooked, place on platter and tent with foil. Deglaze the pan with the broth and wine, loosening any browned bits stuck to the pan with a wooden spoon. Bring to a simmer and reduce sauce by half. Whisk in the cream and butter, cook until thickened. Season with salt and pepper to taste. Plate the chicken breasts and drizzle with pan sauce, top with almonds.

Serving Suggestion

Pair with Lustre Chardonnay.

Estimated Prep Time: 10 minutes
Estimated Cooking Time: 15 minutes