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Chicken Chardonnay

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Shopping List
-4 Idaho potatoes

-2Tbsp butter

-1 Qt H20

-4tsp minced garlic and shallot

-1 Bell & Evans chicken breast (trimmed)

-1 cups half and half

-Splash of wine

-1cup veg stock

-Optional  choice of vegetables  (carrot & mushroom)

-Salt and white pepper to taste

-Parsley for garnish



  1.  Preheat oven to 375

  2. Trim chicken breast as needed and season with S&P (refer to video)

  3. Prepare your vegetables by peeling potatoes and carrot, then slicing mushrooms . Dice potatoes roughly same size for even cooking time and place in a pot with water to begin boiling.  Always salt your water !!!

  4. In a saute pan, sear off your chicken breast skin side down for about 5 minutes. Once crispy and golden, remove and place on baking sheet to go in oven for 10 minutes.

  5.  In the same pan on medium heat. add oil,  carrot, garlic, and mushroom and begin searing  till golden brown and tender,  to soak up all that flavor from chicken, then reserve to the side.

  6. STILL, in the same pan, add shallot, garlic, and butter to begin making your Sauwce. Cook till translucent, and then de-glaze your pan with Chardonnay. Reduce by half then add your veg stock. Reduce by half again, then add your half and half, and reduce by half. Season to Taste

  7.  In a small sauce pot add your butter and garlic and begin lightly browning garlic. Once gold, add half and half on medium heat and cut the heat once dairy begins to foam and raise 

  8. Once potatoes are tender, strain and  begin gradually adding your half and half mix and begin mashing with masher. Once at your desired consistency, season to taste.

  9. Begin plating by laying down your mashed potatoes, placing your vegetables on a garlic cloud, slice your chicken , and finish with creamy Chardonnay sauwce atop! Top with parsley

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