Chicken Chardonnay Recipe

Name: 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); Additional fresh parsley (to sprinkle over the finished dish for a vibrant touch); Grated Parmesan cheese (for an extra layer of savory richness); Lemon wedges (serve on the side to add a fresh citrus burst); Cracked black pepper (final seasoning to enhance aroma and taste)

gluttonlv.com

Chicken Chardonnay is a classic dish that brings together tender chicken breasts and a rich creamy sauce infused with Chardonnay wine. It’s a perfect blend of flavors that feels both elegant and...

View full recipe on gluttonlv.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at gluttonlv.com.

Share this 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)
Additional fresh parsley (to sprinkle over the finished dish for a vibrant touch)
Grated Parmesan cheese (for an extra layer of savory richness)
Lemon wedges (serve on the side to add a fresh citrus burst)
Cracked black pepper (final seasoning to enhance aroma and taste)