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Ingredients
  • 4 boneless, skinless chicken breasts
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 3 cloves garlic, minced
  • 1 shallot, finely chopped
  • 1 cup Chardonnay
  • 1 cup chicken broth
  • ½ cup heavy cream
  • ¼ cup grated Parmesan cheese
  • 1 teaspoon fresh thyme (or ½ teaspoon dried)
  • 2 tablespoons chopped fresh parsley
Instructions
  1. Season the chicken with salt and pepper.
    Heat the olive oil in a large skillet over medium-high heat. 
  2. Cook the chicken for 5–6 minutes per side until golden and cooked through. Remove and keep warm.

  3. Melt the butter in the same skillet. Sauté the shallot for 2–3 minutes, then add the garlic and cook for 30 seconds.

  4. Pour in the Chardonnay, scraping up any browned bits from the pan. Simmer until reduced by about half, about 5 minutes.

  5. Stir in the chicken broth and thyme. Simmer for another 3–4 minutes.

  6. Add the cream and Parmesan, stirring until smooth. Simmer gently for 2–3 minutes.

  7. Return the chicken to the pan and spoon the sauce over it. Heat through for 2–3 minutes.

  8. Sprinkle with fresh parsley and serve.

Serves: 4
Serve With
  • Mashed potatoes
  • Buttered pasta
  • Rice pilaf
  • Roasted asparagus or green beans
Tips
  • Use a dry Chardonnay that you'd enjoy drinking. Avoid heavily oaked or sweet styles if possible.

  • The alcohol cooks off, leaving behind the wine's flavor.

  • If you have mushrooms or spinach, they're excellent additions to the sauce.

Other delicious ways to use Chardonnay include:
  • White wine risotto
  • Shrimp scampi
  • Mussels steamed in white wine
  • Creamy seafood pasta
  • Lemon-Chardonnay beurre blanc for fish