[Ian]

Sautéed Chicken with Chardonnay Sauce


Ingredients:
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
2 tablespoons butter, divided
1 1/2 cups thinly sliced mushrooms
1 1/2 tablespoons finely chopped shallots
1 cup chardonnay or other dry white wine
2 cups chicken stock
2 tablespoons chopped fresh parsley


Cooking Instructions:

1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2 -inch thickness using a meat mallet or rolling pin. Sprinkle chicken with salt, pepper, and flour.
2. Heat 1 tablespoon butter in a large nonstick skillet over medium heat. Add chicken; cook 5 minutes on each side or until done. Remove chicken from pan; keep warm. Add mushrooms and shallots to pan; sauté 5 minutes or until tender. Stir in wine, scraping pan to loosen browned bits; add stock. Bring to a boil; cook until reduced to 1 cup (about 10 minutes). Cut 1 tablespoon butter into small pieces. Remove pan from heat. Add butter, stirring until butter melts. Spoon sauce over chicken. Sprinkle with parsley. Yield: 4 servings (serving size: 1 chicken breast half, 1/4 cup sauce, and 1 1/2 teaspoons parsley).


Calories: 288
Fat: 8.2 g (3.5 g saturated fat)
Protein: 41.2 g
Carbohydrates: 5.8 g
Fiber: 0.6 g
Cholesterol: 115 mg
Iron: 1.8 mg
Sodium: 309 mg
Calcium: 33 mg



Source: Cooking Light: Annual Recipes 2006. Ed. Heather Averett. 1st printing. Birmingham: Oxmoor House, 2005