Chardonnay Chicken


  • 2 chicken breasts sliced in half horizontally
  • ½ bottle of Chardonnay
  • 1.5 cups chicken stock I used Kettle & Fire
  • 1 shallot minced
  • 3 cloves garlic minced
  • 2 tbsp olive oil
  • 2 tbsp butter
  • Juice from ¼ lemon
  • 1 tsp dijon mustard
  • ⅓ cup heavy cream
  • Chives or italian parsley to garnish


  • Start by prepping your chicken: pat dry and slice the chicken breasts in half horizontally so you have two thinner pieces. To do this you’ll place one hand on top and use a sharp knife to carefully slice through starting from the thicker end to the thinner end. Season with salt and pepper.
  • In a skillet over medium heat, add olive oil and 1 tbsp of butter until melted. Carefully add in the chicken breasts (place away from you so you don’t get any splatter on you!) and sear for about 3 minutes on each side until the chicken is cooked through. You want a nice golden exterior but don’t want it too hot where it starts to burn. Set to the side and you can loosely cover while we make the sauce.
  • Reduce the heat and add in the finely minced shallot and garlic. Sauté for about 2 minutes until softened. Deglaze with half a bottle of Chardonnay and increase heat back up to medium so it comes to a simmer. Stirring occasionally, let that reduce for 5 minutes.
  • Add in the chicken stock and let this reduce for another 5 minutes, stirring occasionally. By this point the liquid should have reduced by about half and you can slightly reduce the heat. Add in a squeeze of lemon juice, the dijon, and 1 tbsp of butter. Stir well to incorporate.
  • Take off the heat and finish the sauce with some heavy cream or creme fraiche. You can nestle the chicken breasts back into the sauce, or you can pour the sauce right over the chicken breasts. I like serving over rice with some sautéed asparagus and chives to garnish on top.

Cream Garlic Crockpot Parmesan Chicken via fooddudescook and richardeats_ Instagram

3 chicken breasts

Season with S&P, garlic powder, onion powder

1 jar Parm Garlic Wing Sauce

milk into empty Parm Garlic Sauce, shake, pour into crockpot

8 oz cream cheese

5 cheese Italian cheese

1# pasta, boiled

In crockpot, High 2-2 ½ hours, cook chicken breast, seasonings, sauce, milk, and cream cheese

Remove chicken and dice

Place back into crockpot

Toss in several handfuls of Italian cheese and cooked pasta (I added in about 1/2 c pasta water to thicken up the sauce)

Mix completely


World’s Best Cinnamon Rolls



  • 1/3 c 2% or whole milk
  • 1/2 c hot tap water
  • 1/3 c bread flour


  • prepared paste
  • 3 tsp instant yeast (2 packets)
  • 2/3 c 2% or whole milk warmed to 100 degrees Fahrenheit
  • 1/2 c sugar
  • 3 tbsp Kerrygold salted butter melted
  • 1 egg
  • 1 tsp salt
  • 3 2/3 c bread flour
  • 1/2 c heavy whipping cream to pour over risen rolls before baking

Cinnamon Filling

  • 1 c light brown sugar packed
  • 2 tbsp cinnamon
  • smear of Trader Joe’s Cinnamon spread
  • 8 tbsp Kerrygold salted butter softened


  • 1/3 c Kerrygold salted butter (5 1/3 tbsp) softened
  • 1 package (8 oz) cream cheese softened
  • 2 c powdered sugar
  • 1/2 tbsp vanilla
  • 1/4 c heavy whip cream


  • Warm 2/3 C milk over low medium heat until it reaches 100-110 degrees Fahrenheit. Use a thermometer to check.
  • Add warm milk and instant yeast to a large mixing bowl or to a stand mixer bowl. Let the yeast activate while you make the paste.
  • In the same pot the milk cooked in, add 1/3 c milk, 1/2 c hot tap water and 1/3 c bread flour. Turn heat to medium and whisk until a thick paste forms and the lumps are all worked out. Set aside.
  • To the yeast and milk add the sugar, melted salted butter, egg, salt and prepared paste. Mix on low until everything is combined.
  • Add 3 2/3 c bread flour a cup at a time to the mixture. Allow it to come together then switch out the paddle for the dough hook. Knead for 15 minutes.
  • Place dough ball in a lightly greased bowl and cover for an hour in a warm dry place. I either preheat my oven to 100 degrees and turn it off once I put the bowl in the oven or I place in the microwave (off of course).
  • Roll dough out on a floured surface to 24×15″ — I use a measuring tape to make sure I get the size right.
  • Spread 8 tbsp or a stick of softened kerrygold salted butter evenly over top of the dough. It needs to be extra soft but not melted.
  • Smear on some of the cinnamon spread
  • Mix brown sugar and cinnamon together in a bowl then sprinkle on top of the butter and dough evenly.
  • Tightly roll up the dough and cut into 10-12 rolls.
  • Place on a parchment lined sheet pan with space between each roll.
  • Warm heavy whipping cream and pour over the rolls.
  • Bake at 375 for 18-20 minutes.
  • While the rolls bake, mix the icing with the whisk attachment or a hand mixer. Add cream cheese, salted butter and beat until fluffy. Add powdered sugar one cup at a time. Scrape the bowl as needed. Add the vanilla and whip cream. Mix until fully combined.
  • Allow rolls to rest 5-10 minutes before slathering in icing.