Chicken Breast - White Wine Pan Seared

Summary

Yield
Servings
Prep time
Cooking time
Total time

Description

Great recipe made with our Traminette wine

Ingredients

4
chicken breasts (can substitute with 8 chicken tenders)
1 clv
garlic (minced)
1
shallot (minced)
3 T
traminette white wine
4 T
sweet cream butter (cubed)
1⁄4 c
heavy cream
1 pn
coarse salt/cracked pepper

Instructions

Coat chicken with salt/pepper and sear both sides in olive oil in skillet. Remove chicken and finish roasting in a 350˚F oven until internal temperature is 165˚F. Deglaze skillet with a splash of wine. Then add garlic and shallot and sauté in butter until fragrant. Add remaining wine and reduce until almost dry (au sec). Add cream and reduce by 2/3. Finish out with 4 TBSP cubed butter off heat. Once butter is incorporated serve immediately. Serve with Traminette at dinner. 

Notes

You may substitute 8 chicken tenders and completely cook them in the skillet and remove. It won’t be as showy but it is much simpler. Garnish with cheery tomatoes and fresh basil leaves and it will be just a pretty.