2-4 ounces chicken breast
2 cups Fenn Valley Chardonnay
1 cup whipping cream
1 cup chicken stock
1 cup romano cheese bread crumbs
1/2 cup shredded cheddar cheese
1/4 cup grated romano cheese
Lawry’s Seasoning Salt
Combine wine, cream and chicken stock in small saucepan. Season with garlic and white pepper to taste. Simmer while stirring until reduced to 1-1/2 cups.
Coat chicken with bread crumbs and saut in olive oil until 3/4 cooked. Place the partially cooked chicken in a baking dish and cover with the reduced sauce. Top with shredded cheddar and grated romano cheese. Bake uncovered at 350 degrees for 20 minutes. Great with fresh asparagus and wild rice.