Chicken Breasts in Wine Sauce

Name: Chicken Breasts in Wine Sauce
Prep time: 50 min
Total time: 1 h 10 min
Yield: 6
Ingredients: 2 tablespoons paprika; 1 tablespoon Gold Medal™ all-purpose flour; 6 boneless skinless chicken breasts (about 1 1/2 lb); 4 tablespoons butter or margarine; 1 lb mushrooms, sliced; 3 tablespoons shallots, finely chopped (about 2 medium); 1/4 cup Madeira wine, if desired; 1 cup dry white wine or chicken broth; 2 cups heavy whipping cream; 1 teaspoon salt

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Prep 50 min
Total 1 hr 10 min
Ingredients 10
Servings 6

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Qué Rica Vida Cocina

Updated Jan 13, 2010

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Ingredients

2 tablespoons paprika
1 tablespoon Gold Medal™ all-purpose flour
6 boneless skinless chicken breasts (about 1 1/2 lb)
4 tablespoons butter or margarine
1 lb mushrooms, sliced
3 tablespoons shallots, finely chopped (about 2 medium)
1/4 cup Madeira wine, if desired
1 cup dry white wine or chicken broth
2 cups heavy whipping cream
1 teaspoon salt

Directions

1

In shallow bowl, stir together paprika and flour. Coat both sides of chicken with flour mixture.
2

Heat oven to 350°F. In 12-inch nonstick skillet, heat 2 tablespoons of the butter over medium-high heat. Cook chicken in butter about 8 minutes, turning once, just until golden brown on each side; place in ungreased 13x9-inch (3-quart) glass baking dish.
3

In same skillet, melt remaining 2 tablespoons butter; add mushrooms and shallots. Cook over medium-high heat, stirring constantly, 3 to 4 minutes or until mushrooms are slightly softened. Reduce heat to medium; add Madeira, white wine, cream and salt. Cook 20 to 25 minutes, stirring frequently, until slightly thickened and reduced by about 1/3.
4

Pour sauce over chicken in baking dish. Cover; bake 15 to 20 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).