Chicken Chardonnay Recipe

Ingredients

• 4 boneless, skinless chicken breasts (pounded evenly to ½ inch thickness for uniform cooking)
• Salt and freshly ground black pepper (to taste, for seasoning)
• 2 tablespoons olive oil (for searing the chicken with a golden crust)
• 2 tablespoons unsalted butter (to enrich the pan and add flavor)
• 1 cup Chardonnay wine (a dry, full-bodied white wine that infuses the sauce with depth and complexity)
• 1 cup heavy cream (for a smooth, velvety finish)
• 1 small shallot, finely minced (adds a subtle sweetness and delicate aroma)
• 2 garlic cloves, minced (for a gentle pungency)
• ½ cup low-sodium chicken broth (to build the sauce base without overpowering flavors)
• 1 teaspoon Dijon mustard (enhances the creaminess and adds a hint of tang)
• 1 tablespoon fresh lemon juice (to brighten and balance the sauce)
• 2 tablespoons fresh parsley, chopped (for freshness and color in the sauce)