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    You are in: Home / Recipes / Chicken Breasts Sauteed in Butter With Brown Wine Sauce Recipe
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    Chicken Breasts Sauteed in Butter With Brown Wine Sauce

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    HollyGolightly's Note:

    "Supremes de volaille a brun": Sure this has an artery-clogging element to it. On the other hand, everyone in my family asked for seconds and cleaned their plates. (:

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    Units: US | Metric

    For Chicken

    For Sauce


    1. 1
      Just before sauteing sprinkle the chicken breasts with salt and pepper, roll then in the flour and shake off excess flour.
    2. 2
      Pour clarified butter into skillet to a depth of about 1/16". Set over moderately high heat. Add the breasts. Adjust heat as necessary to keep the butter from getting any darker than a deep yellow.
    3. 3
      Saute for three minutes, then turn breasts and saute an additional 3 minutes. Press the tops with your finger. As soon as they are springy to the touch, they are done. Remove to a warm plate, leaving the butter in the pan.
    4. 4
      For Sauce: after removing the breasts from the pan, add the shallots to the remaining butter and saute for a moment. Add the wine and stock and boil down rapidly over high heat until the liquid is lightly syrupy. Pour over the chicken and sprinkle with parsley.

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    Nutritional Facts for Chicken Breasts Sauteed in Butter With Brown Wine Sauce

    Serving Size: 1 (257 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 544.7
    Calories from Fat 279
    Total Fat 31.1 g
    Saturated Fat 14.8 g
    Cholesterol 138.6 mg
    Sodium 372.8 mg
    Total Carbohydrate 26.4 g
    Dietary Fiber 0.9 g
    Sugars 1.2 g
    Protein 34.2 g

    The following items or measurements are not included:


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