Any dry white wine will work in this yummy dish--I like Chardonnay!
- 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
- 2 cups Chicken Stock
- 2 tablespoons chopped fresh parsley
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.
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 remaining 1 tablespoon butter into small pieces.
Remove pan from heat. Add butter, stirring until butter melts. Spoon sauce over chicken. Sprinkle with parsley.