Chardonnay Chicken

Ingredients

• 2 chicken breasts, sliced in half horizontally
• ½ bottle of Chardonnay
• 1.5 cups chicken stock
• 1 shallot, minced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 2 tbsp butter
• Juice from ¼ lemon
• 1 tsp dijon mustard
• ⅓ cup heavy cream
• Chives or italian parsley to garnish

Method

1. 1

   Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.

2. 2

   Season the chicken breast cutlets and sear in the skillet until golden brown and cooked through, then transfer to a plate and set aside.

3. 3

   Add the minced shallot and garlic to the pan and sauté until softened and fragrant.

4. 4

   Pour in the Chardonnay and chicken stock, scraping up any browned bits from the bottom of the pan, and simmer until reduced.

5. 5

   Stir in the lemon juice, Dijon mustard, heavy cream, and remaining tablespoon of butter until the sauce is creamy and emulsified.

6. 6

   Return the chicken to the pan to coat in the sauce and warm through.

7. 7

   Garnish with fresh chives or Italian parsley and serve.