Chardonnay-Chardonnay Chicken
Ingredients: Serves 4
4 (6 oz. chicken breasts, boned and skinned
4 tablespoons butter
4 tablespoons shallots, chopped
2 cups fresh mushrooms, sliced
1/2 cup Chumeia Chardonnay
1 tablespoon lemon juice
Flour
2 tablespoons olive oil
1/2 cup heavy cream
Parsley, chopped
Pound the chicken flat and set aside. In butter, saute shallots; add mushrooms and saute 2-3 minutes. Add wine and lemon juice; let simmer 6-7 minutes. Dredge chicken in flour and season if desired. Saute 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.
This recipe was created for our Spring 2011 wine club members and paired with Chumeia Vineyards Chardonnay.
