Instead of preparing dish in 2 batches, you will get better results if you work 2 pans simultaneously; divide ingredients between pans.
Lay chicken breasts between sheets of plastic wrap and pound to 1/4-inch thickness. Sprinkle with 1/4 teaspoon salt and pepper. Dredge chicken in flour, patting off excess.
In 2 large skillets over medium heat, warm 2 tablespoons butter in each pan until melted. Add chicken, 4 halves per pan, and cook until nicely browned on both sides, about 1 minute per side. Remove chicken and set aside until needed.
Reduce heat to low, divide shallots and pear between pans, sauteing for 2 minutes. Then add mushrooms to each and saute for 2 minutes. Divide bourbon, Chardonnay and chicken broth between pans, increase heat to high and let sauce boil until slightly thickened and reduced by half, about 5 minutes.
Return chicken to sauce, reduce heat to low and simmer until chicken is firm and cooked through, about 3 minutes. Season with remaining salt and pepper to taste. Place each chicken breast on a plate and divide sauce among them. Sprinkle with walnuts and serve immediately.
Republished with permission, National Chicken Council
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (354g)|
|Recipe Makes: 8|
|Calories from Fat: 99 (28%)|
|Amt Per Serving||% DV|
|Total Fat 11g||15 %|
|Saturated Fat 4.3g||21 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 83.7mg||26 %|
|Sodium 268.4mg||9 %|
|Potassium 686.9mg||18 %|
|Total Carbohydrate 16.7g||5 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 13.7g|
|Protein 31.8g||45 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 351
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