Bob’s at the International Culinary Institute in Myrtle Beach, SC with student Michelle G. Her dish is a Chardonnay Chicken.
Sautéed Chicken Breast “Chardonnay”
- 4 Chicken supremes
- 1 ½ ounces Clarified butter
- As needed Flour
- Salt/Pepper to taste
- 2 ounces Shallot, minced
- 12 ounces Mushrooms; washed, sliced ¼ inch (.6 cm) thick
- ½ cup (4 ounces) White wine (Chardonnay)
- ¾ cup (6 ounces) Chicken stock
- ¾ cup (6 ounces) Heavy cream
- 1 tablespoon Parsley, chopped
Assemble all ingredients and equipment needed to prepare the recipe.
Preheat the sauté pan over medium heat. Add the clarified butter, and heat until it shimmers.
While the pan and butter are heating, dry the chicken with paper towels, season with salt and pepper, dredge them in flour, and shake off the excess.
Place the chicken breast in the pan presentation (skin) side down and cook until golden brown, about 3 to 5 minutes; turn and evenly brown the other side, about 3 to 5 additional minutes.
Remove to a baking pan and finish cooking in the oven at 350°F(176°C) for about 5 to 7 minutes.
Remove excess fat from the sauté pan, and over medium heat add the shallots, and mushrooms, and sauté them for 3-5 minutes, until the mushrooms have released their liquid and they are tender. Do not brown the shallots.
Deglaze the pan with white wine and over medium heat, reduce the wine by half. Add the chicken stock and reduce by half.
Add heavy cream and reduce sauce until the sauce coats the back of a spoon (nappe); season with salt and pepper to taste.
When ready to serve, add the parsley to the sauce. If needed, heat the chicken breast through in the sauce over medium heat for 1 to 2 minutes.