Sunday, March 21, 2010

Chicken Virginia Chardonnay

Hello, y'all! Congrats to our winner yesterday, Fedora :)

Today, I have a special treat for you. It's another recipe from my sous chef days. It's a wonderful dish for a romantic spring dinner for two!

Chicken Virginia Chardonnay

2 boneless, skinless chicken breasts pounded to 1/4" thickness

1 tbsp butter

2 tbsp Smithfield ham, minced

1 shallot, sliced

1 clove garlic, minced

1 cup Chardonnay wine (I always use Prince Michel Chardonnay bottled right here in N. VA!)

1 pint heavy whipping cream

2 tbsp Dijon mustard

Salt and white pepper to taste

Minced parsley

In saute pan over high heat, brown chicken breast cutlets in butter. Turn heat to medium, add ham, shallot, and garlic. Saute until shallots are translucent. Deglaze pan with wine. Add cream, mustard, salt and pepper. Simmer until cream thickens to coat wooden spoon. Stir in minced parsley.

Serve over rice with steamed or grilled veggies. Garnish with sprigs of parsley. Enjoy!


booklover0226 said...

This sounds yummy and easy to make.

Tracey D

Maria said...

Yum...this looks good and sounds easy enough to make...will have to give this a try as I am always looking for new ways to make chicken.

Natasha A. said...

MMMMMM this looks REALLY good!
Thanks for sharing!

Cindy Jacks said...

And thank you, Tracey, Maria, and Natasha for stopping by :) I'll have more yummy recipes through out the month!

lindseye said...

This does look good and perfect for a spring lunch or dinner. Will had to add it to the recipe file.

flchen1 said...

Mmm... gotta love a good recipe with cream :) Makes everything more delicious!

And thanks so much, Cindy!