CHICKEN CHARDONNAY
2 (6 oz.) chicken breasts,
boned and skinned
2 tbsp. butter
2 tbsp. shallots,
chopped
1 c. fresh mushrooms,
sliced
1/4 c. chardonnay (or
other dry white wine) 1 tbsp. lemon juice
Flour
1 tbsp. veg. oil
1/4 c. heavy cream Parsley,
chopped
Pound
chicken flat; set aside. In butter, saute shallots; add mushrooms and saute 2
to 3 minutes. Add wine and lemon juice; let simmer 6 to 7 minutes. Dredge
chicken in flour and season if desired. Saute in oil in frying pan.
Add cream to mushroom mixture and heat until reduced. On
warm serving plates, place mushrooms over chicken breasts. Sprinkle with
chopped parsley and serve immediately.
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