Chardonnay Chicken

• Meat

  • 2 Chicken breasts, boneless skinless

• Produce

  • 2 cups Baby bella mushrooms
  • 2 cloves Garlic
  • 1/2 tsp Thyme, dried

• Refrigerated

  • 1 Egg white

• Condiments

  • 1/4 cup Lemon juice, fresh

• Baking & Spices

  • 2 tbsp Flour
  • 1/2 tsp Pepper, ground
  • 1/4 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Dairy

  • 1/4 cup Creme fraiche

• Beer, Wine & Liquor

  • 1/2 cup Chardonnay

Found on foodiegirlchicago.com

Description

Ingredients

• 2-4 boneless, skinless chicken breasts, pounded to ½ inch thick
• 1 egg white
• 2-3 tbsp flour
• ¼ tsp salt
• ½ tsp ground pepper, divided
• 2 tbsp extra-virgin olive oil
• ½ cup Chardonnay
• ¼ cup fresh lemon juice
• 2 cloves garlic, minced
• 2 cups sliced baby bella mushrooms
• ½ tsp dried thyme
• ¼ cup crème fraîche (I prefer Vermont Creamery)

Directions

• Preheat oven to 425 degrees.
• Mix four, salt & ¼ tsp pepper in a small shallow pan.
• Place egg white in a second small shallow pan and beat slightly.
• Dip each chicken breast in the eggs white and then dredge in flour, shake off any excess.
• Heat oil in a large oven-safe skillet over medium-high heat.
• Place chicken breasts in skillet, cook for 2-3 minutes or until golden brown. Turn breasts and cook for 2 more minutes; remove pan from heat and place into pre-heated oven. Cook for 8-10 minutes.
• Remove chicken from pan, cover and keep warm.
• Return the pan to medium-low heat; add the Chardonnay and deglaze by scraping all the brown bits from the bottom of the pan.
• Add the garlic and cook for about a minute. Add the lemon juice, ¼ tsp pepper, thyme and mushrooms; cook for 1-2 minutes. Remove from heat and stir in the crème fraiche.
• Place chicken on a warm plate, pour sauce over chicken and serve immediately.