Comida Kraft
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Chicken Breasts in Chardonnay Sauce

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Make It

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  • 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.


Chef Robert's recipe-excellent!

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