It is Chardonel Month! There is no better way to enjoy Chardonel this month than with this Creamy Chardonel Chicken.

Ingredients

• 2 large boneless skinless chicken breasts
• 2 teaspoon dried oregano
• Salt and pepper to taste
• ¼ cup flour
• 2 tablespoons olive oil
• 1 cup Chardonel
• 3 tablespoons butter
• 2 tablespoons minced garlic
• 1 teaspoon Worcestershire sauce
• 1 cup chicken broth
• 2 tablespoons cornstarch, + 2 tablespoons cold water, optional
• ¼ cup heavy cream
• 1/3 cup Parmesan cheese, freshly grated
• 2 tablespoons fresh lemon juice, see notes

• Fresh Dill, to garnish

Supplies

• Mallet

Sauce Seasonings

• 1 teaspoon each: dried parsley, mustard powder
• ½ teaspoon each: dried oregano, dried basil

Instructions

1. Slice the chicken in half lengthwise to create 2-3 thinner slices. Use a mallet to pound to ½ inch thick. Pat completely dry.
2. Season each side with oregano, salt, and pepper. Dredge in the flour.
3. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 4-5 minutes per side, until a golden crust has developed. Set aside.
4. 

   Turn the heat off and add the wine, then set heat to medium.

5. Let it simmer until reduced by half. Add the butter and garlic. Add the Worcestershire sauce, chicken broth, and seasonings. Bring the sauce to a boil.
6. If the sauce is not thick enough: Combine 2 tbsp. cornstarch with 2 tbsp. cold water until completely uniform in consistency. Slowly stir it into the bubbling sauce.
7. Reduce heat to low and slowly add the heavy cream. Stir in the Parmesan cheese.
8. Add the chicken back to the skillet and spoon the sauce on top. Cover partially and let it simmer for 5 minutes. Remove from heat.
9. Stir the fresh lemon juice into the sauce. Garnish with dill and serve with sides of your choosing!

Happy Chardonel Month. Share your Chardonel recipes with us using #mowine!