Ingredients

The following ingredients have 4 Servings
  • 1-1/3 pounds chicken (boneless breast or thighs)
  • 1-2 Tablespoons olive oil
  • 2 Tablespoons butter
  • 1 shallot
  • 1-2 cloves garlic (chopped)
  • 1 Tablespoon plain flour
  • 1/2 cup dry white wine
  • 2/3 cup heavy cream
  • 1/3-1/2 cup chicken stock
  • 1/2 teaspoon salt
  • 1/2 teaspoon Italian seasoning
  • 1/2 lemon (juiced)
  • 1/3 cup parmesan cheese (grated)

Instruction

  • If using boneless chicken breasts, pound to 1/2 inch thickness and cut into smaller pieces, about 5-6 total.
  • Salt and pepper chicken to taste.
  • Brown chicken in olive oil over medium high heat 2-3 minutes per side, until lightly browned, but not done and set aside.
  • Reduce heat to medium. Melt 2 Tbsp. butter in same skillet. 
  • Saute' shallot for 1 minute and add garlic, saute for additional minute.
  • Add flour and stir and then slowly add wine, cream and stock, stirring constantly. 
  • Add salt, Italian seasoning and lemon juice. Cook, stirring until thickened.
  • Add parmesan cheese and stir.
  • Add chicken, turning to cover both sides with sauce. Cover and reduce heat to medium low. Cook for about 30 minutes or until chicken is done and tender.
  • Serve over pasta if desired. Garnish with freshly ground pepper and fresh parsley.