Che s chicken chardonnay recipe

Che s Chicken Chardonnay recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Che's Chicken Chardonnay Recipe is a delightful dish that combines tender chicken with the rich flavors of chardonnay wine. This recipe is a perfect choice for those who appreciate the elegance and complexity that wine brings to a meal. The chicken is cooked to perfection in a creamy chardonnay sauce, creating a dish that is both comforting and sophisticated. With its simple yet flavorful ingredients, this recipe is sure to impress your dinner guests.

Keywords: chicken, chardonnay, recipe, creamy sauce, elegant.

Che s chicken chardonnay recipe details

Che s chicken chardonnay recipe, recipe Rating: 4.6
Number of votes:110 

Ingredients

4	chicken breasts, deboned
100 g	flour, spiced with salt & freshly ground black pepper
1 tbsp	oil or butter to taste: olive or vegetable oil, or mix of oil & butter
400 g	white mushrooms, cleaned & sliced
½ cup(s)	tomatoes, dried
250 g	artichokes, cooked or from tin, drained; or if frozen, thawed and halved
200 ml	Chardonnay or up to 250 ml (or other dry white wine)
1 medium	lemon, juice and zest
4 tbsp	cilandro or parsley, flat-leafed, chopped finely

Instructions

Drain tomatoes if preserved in oil or rehydrate dried tomatoes in a cup of warm water then drain before adding to the dish.

Place chicken breasts between two sheets of plastic foil and flatten them with a rolling pin or a meat mallet until an even thickness of approximately 1 cm is reached. Season them on both sides with salt and freshly ground black pepper. In a shallow dish mix flour with salt and pepper. Turn the chicken breasts in this mix, shaking off excess.

Heat oil or butter (or mix of both) in a large pan over medium-heat. Fry chicken breasts for 2 minutes per side, till the edges turn white. Set aside on a plate, covered with another plate or foil.

Put mushrooms, drained tomatoes, artichokes into the same pan. Season with salt and freshly ground black pepper, sauté about 5 minutes. Raise heat to maximum, add wine, thus deglazing the pan. Boil for a minute, then add lemon juice, lower heat to medium, return chicken breasts to the pan, simmer for about 10 minutes.

Place one chicken breast each on four plates, spoon some sauce over each breast, garnish with chopped cilandro or parsley.

Serving suggestion:rice or pasta, e.g. linguine.

Wine suggestion:Pinot Grigio, Trebbiano, Verdicchio, or a dry Riesling.

Variation:If, in early spring, you can get hold of small artichokes, which can be eaten with the stem, use those: they are delicious. Calculate 1-3 per person, depending on size.

Preparation time:
ca. 30 min
Grade of difficulty:
medium
Calories per portion:
n/a