Recipe Needed..chicken in White Wine Cream Sauce

[lovenpc]

I can't seem to find the recipe for the chicken in the white wine cream sauce and it isn't on the PC website. It was the one that came in the use and care guide with the stainless saute pan. Can anyone help me out, I want to make it for dinner tonight.

TIA Danielle

 

[kam]

Is this the one?

Sauteed Chicken with Mushroom Sauce

2 boneless, skinless chicken breast halves (4-6 oz/125-175 g each)
Salt and ground black pepper
2 tbsp (30 mL) all-purpose flour
1 tsp (5 mL) olive oil
1 tsp (5 mL) butter
1 cup (250 mL) sliced mushrooms
1 medium shallot, finely chopped
1/4 cup (50 mL) dry white wine such as Sauvignon Blanc
3 tbsp (45 mL) heavy whipping cream
1 tbsp (15 mL) chopped fresh parsley

1. Preheat oven to 400°F (200°C). Season both sides of chicken with salt and black pepper. Dredge chicken in flour, shaking off excess; set aside. Heat oil and butter in (8-in./20 cm) Sauté Pan over medium heat 1-2 minutes or until butter is foamy. Place chicken in pan; cook undisturbed 3-4 minutes or until golden brown. Turn chicken over; place pan in oven and bake 8-10 minutes or until internal temperature reads 170°F (76°C) in thickest part of breast. Carefully remove pan from oven with oven mitts. Remove chicken from Sauté Pan; tent with foil.

2. Holding handle with oven mitt, return pan to stovetop. Add mushrooms and shallot; cook over medium heat 2-3 minutes or until shallot is fragrant. Add wine and simmer until liquid is reduced by half (about 1-2 minutes). Add cream and parsley; simmer an additional 1-2 minutes or until sauce is slightly thickened. Season to taste with additional salt and black pepper. Slice chicken on a bias; serve with sauce.

Yield: 2 servings

Nutrients per serving: Calories 300, Total Fat 14 g, Saturated Fat 7 g, Cholesterol 100 mg, Carbohydrate 10 g, Protein 29 g, Sodium 390 mg, Fiber less than 1 g

 

[lovenpc]

thank you so much

Danielle