Unoaked Chardonnay with Sauteed Chicken Breasts

  • 4 Chicken Breasts
  • 1 Onion, sliced
  • 10 Mushrooms, sliced
  • 1/2 cup Chardonnay
  • 2 Tablespoons Olive Oil
  • 1/2 cup Chicken Broth
  • Noodles or Rice
  • 2 tablespoons Corn Starch
  • 2 tablespoons Water

Take 1 breast per person. If thick, pound down a bit using wax paper over and under chicken.

Saute in olive oil on each side until browned 3-4 minutes each side.

Add one sliced onion and continue to cook.

Add a few sliced mushrooms to pan and continue to cook, lower heat to medium.

Add about ½ cup of chardonnay to pan. This will loosen any brown bits on the bottom of pan. You can add about ½ cup of chicken broth also. Put lid on pan, lower heat and simmer for about 10 minutes until chicken is cooked through.

Take 2 T cornstarch and 2 T water and mix together in small bowl. Add to sauce to thicken and let simmer a little longer.