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Chicken Breasts in Chardonnay Sauce

Kraft Memeber Recipe
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Makes: 2-4 servings Total Time: 30 min
Category: Dinner Entrees Sub Category: Chicken & Turkey Entrees

what you need
  • 2 chicken breasts skinless and boned
  • Salt & pepper
  • 1 cup flour
  • 4 tablespoons butter, divided
  • 1/2 cup finely diced celery
  • 1/2 cup finely diced shallots
  • 3/4 cup finely diced mushrooms
  • 1/4 cup chicken broth
  • 2/3 cup chardonnay
  • 2/3 cup heavy cream
make it
Butterfly the chicken. Season with salt & pepper. Place the chicken between 2 sheets of wax paper. Flatten lightly with a meat pounder. Dredge in flour.

Heat 3 tablespoons of butter in a large skillet. Saute the diced vegetables over low heat for 1 minute. Add broth. Cover, and cook for about 5 minutes. Remove vegetables.

In the same skillet, add remaining butter. Add chicken. Saute on medium heat 1 minute. Turn chicken over. Add cooked vegetables. Add chardonnay. Bring to a boil. Stir in cream. Reduce heat and cover. Cook about 5 minutes. If the sauce is too thick, add broth. Serve over pasta or rice.
Notes
Chef Robert's recipe-excellent!
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