Prosecco Chicken
with Italian Prosecco
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 1 shallot, finely chopped
- 3 cloves garlic, minced
- 1 cup Masterchef Italy Prosecco
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh parsley, chopped
Method
- Season the chicken breasts with salt and pepper.
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook until golden brown on both sides, about 5 minutes per side. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chopped shallot and minced garlic. Cook until fragrant and the shallot is translucent, about 2-3 minutes.
- Pour in the Prosecco and chicken broth, scraping the bottom of the skillet to release any browned bits. Bring to a simmer and cook for about 5 minutes.
- Stir in the heavy cream and Dijon mustard. Return the chicken breasts to the skillet and simmer for another 10-15 minutes, or until the chicken is cooked through and the sauce has thickened.
- Garnish with chopped parsley and fresh thyme before serving.
