Email to Cat      

Chicken Chardonnay *

Source of Recipe


My recipe files



List of Ingredients



• 4 boneless, skinless chicken breasts
  
• 3 Tbsp olive oil
  
• 1 cup thinly sliced mushrooms
  
• 1 small onion, diced small
  
• 1 tsp chicken bouillon granules (or 1 cube)
  
• ½ cup warm water
  
• ½ cup chardonnay wine
  
• 1 Tbsp fresh tarragon (or ½ tsp dried, crumbled tarragon)
  
• 1 sprig fresh thyme (or ½ tsp dried, crumbled thyme leaves)
  






Instructions



1. Heat the olive oil in a skillet over medium-high heat. Sauté the chicken breasts on both sides, turning frequently. Lower heat to medium, and continue to cook until the chicken is done on the inside.
   
   
2. Add the mushrooms and onion and cook for about 5 minutes, stirring to redistribute them on the bottom of the pan.
   
   
3. Dissolve the bouillon in the water. Add the water, wine, and herbs to the pan. Continue cooking until most of the water evaporates and you are left with a tasty sauce for the chicken.
   
   Serve the chicken with the sauce spooned over the top.