Sautéed Chicken with Chardonnay Sauce

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 2 tablespoons butter divided
• 1 cup chardonnay dry white
• 2 cups chicken stock see 
• 2 tablespoons flour all-purpose
• 2 tablespoons parsley fresh chopped
• 1.5 cups mushrooms thinly sliced
• 0.3 teaspoon salt 
• 1.5 tablespoons shallots finely chopped
• 24 ounce chicken breast halves boneless skinless

Equipment

• frying pan
• plastic wrap
• rolling pin
• meat tenderizer

Directions

1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin.
2. Sprinkle chicken with salt, pepper, and flour.
3. Heat 1 tablespoon butter in a large nonstick skillet over medium heat.
4. Add chicken; cook 5 minutes on each side or until done.
5. Remove chicken from pan; keep warm.
6. Add mushrooms and shallots to pan; saut 5 minutes or until tender. Stir in wine, scraping pan to loosen browned bits; add stock. Bring to a boil; cook until reduced to 1 cup (about 10 minutes).
7. Cut remaining 1 tablespoon butter into small pieces.
8. Remove pan from heat.
9. Add butter, stirring until butter melts. Spoon sauce over chicken.
10. Sprinkle with parsley.