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CHICKEN CHARDONNAY
- from chicken recipe
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, sauté shallots; add mushrooms and
sauté 2 to 3 minutes. Add wine and lemon juice; let simmer 6 to 7 minutes.
Dredge chicken in flour and season if desired. Sauté 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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