Chicken Chablis Food

CHICKEN BREASTS WITH CHABLIS CREAM SAUCE

Steps:

• Heat oil in large skillet. Mix flour, paprika, garlic powder, poultry seasoning, salt and white pepper in a bowl. Place egg whites in another bowl. Dredge chicken breasts first in the egg whites, then in the seasoned flour mixture to coat. Add to hot oil. Repeat for all four chicken breasts.
• Brown chicken on both sides. Remove chicken to a plate and drain excess oil. Add garlic and shallots to pan and saute for 1 minute. Deglaze pan with Chablis, cooking to reduce liquid to half. Add chicken back to pan and cook until chicken is almost done, turning chicken occasionally.
• Add cream and bouillon cubes. Do not boil (cream may separate). Reduce sauce to desired consistency. Remove chicken to serving platter, pouring sauce over chicken. Serve immediately.

CHICKEN CHABLIS WITH MUSHROOMS

Steps:

• Sprinkle both sides of chicken breasts with nutmeg, salt and pepper.
• In a large skillet, melt 2-3 Tablespoons butter over medium-high heat.
• Add chicken breasts and brown on both sides. This takes about 5-8 minutes as you are not trying to cook it through at this time.
• Add onions, mushrooms and wine. Bring to a low boil then turn heat down and simmer 15 minutes.
• Remove chicken from pan and keep warm.
• Bring pan juices back to boiling and let reduce slightly, about 5 minutes.
• Dissolve cornstarch in 1/4 cup wine and add slowly to skillet, stirring constantly. Reduce heat to simmer and let it thicken slightly, about 2 minutes.
• To serve: I like to add some zucchini noodles to sauce and toss. Place zoodles on serving plate. Slice chicken and lay on top of zoodles. Spoon additional sauce over chicken. Serve hot.

CHICKEN CHABLIS

Steps:

• Combine all ingredients in covered dutch oven and bake 2-3 hrs. at 325 degrees. Serve over noodles..very tender!