Chardonny Chicken

1. Prepare the chicken breast, season and set aside in the cooler.

2. Season the saute pan with the clarified butter.

3. Dry the chicken with paper towels dredge them in flour and shake off the excess.

4. Saute chicken in clarified butter, presentation side down until golden brown. Turn the chicken breast over and transfer the pan to a 400 degree oven to finish cooking.

5. Transfer the chicken to a plate, pour of the cooking fat and add whole butter and shallots to the skillet. Cook them for a moment and add the mushrooms. Cook them until they soften.

6. Deglaze pan with white wine and reduce by half. Add the chicken stock and reduce by half.

7. Add heavy cream and reduce sauce until thickened, season with salt and pepper to taste. Add the chopped parsley.

8. When ready to plate do not sauce the whole breast. You have put a lot of time into developing the cripy brown skin. Do not cover it up and make it soggy. Sauce just one corner of the chicken-there should be only 3-4 Tb of sauce on each breast. If you made the sauce correctly and reduced it the proper amount you will have sauced the two orders with 3-4 tbs each and have nothing left in the skillet.