MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cornelius Pass Roadhouse Sautéed Chicken w/Chardonnay Sau
Categories: Poultry, Mushrooms, Wine, Herbs
Yield: 4 Servings

4 (6 oz ea) skinned, boned
- breast halves
1/4 ts (ea) salt & ground pepper
2 tb All-purpose flour
2 tb Butter, divided
1 1/2 c Thin sliced mushrooms
1 1/2 tb Fine chopped shallots
1 c Chardonnay wine
2 c Chicken Stock
2 tb Chopped fresh parsley

Place each chicken breast half between 2 sheets of
heavy-duty plastic wrap; pound to 1/2" thickness
using a meat mallet or rolling pin. Sprinkle chicken
with salt, pepper, and flour.

Heat 1 tablespoon butter in a large nonstick skillet
over medium heat. Add chicken; cook 5 minutes on each
side or until done. Remove chicken from pan; keep warm.
Add mushrooms and shallots to pan; sauté 5 minutes or
until tender. Stir in wine, scraping pan to loosen
browned bits; add stock. Bring to a boil; cook until
reduced to 1 cup (about 10 minutes). Cut remaining 1
tablespoon butter into small pieces. Remove pan from
heat. Add butter, stirring until butter melts. Spoon
sauce over chicken. Sprinkle with parsley.

YIELD: 4 servings (serving size: 1 chicken breast half,
1/4 cup sauce, and 1 1/2 teaspoons parsley)

RECIPE FROM: https://www.myrecipes.com

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