Chardonny Chicken

1. 1

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

2. 2

   2. Season the saute pan with the clarified butter.

3. 3

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

4. 4

   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. 5

   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. 6

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

7. 7

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

8. 8

   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.

No additional tips available.