Chicken in Buttered White Wine Pan Sauce
Chicken in Buttered White Wine Pan Sauce is a gluten free and primal sauce. This recipe serves 4 and costs $1.85 per serving. One serving contains 293 calories, 25g of protein, and 18g of fat. This recipe from Framed Cooks requires olive oil, chicken breast halves, chicken broth, and shallot. This recipe is liked by 33 foodies and cooks. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 49%. This score is good. If you like this recipe, take a look at these similar recipes: Salmon in Buttered White Wine Sauce, Pan-Seared Cod in White Wine Tomato Basil Sauce, and Chicken Fried Lamb with White Wine Pan Gravy.
Servings: 4
Ingredients:
4 tablespoons cold butter, cut into small pieces
4 chicken breast halves, pounded to ¼ inch thickness
1 cup chicken broth
Chopped fresh thyme or parsley
1 tablespoon olive oil
Salt and pepper to taste
1 shallot, chopped
½ cup white wine
Equipment:
sauce pan
frying pan
Cooking instruction summary:
1. Put olive oil and butter in a large heavy saucepan and heat over medium high until butter is melted. Add chicken and cook until golden on both sides, about 3-4 minutes per side. Remove chicken and keep warm.2. Add shallots and saute until tender, about 2-3 minutes. Add wine and cook until it is reduced to a tablespoon or two.3. Add broth and simmer for 5 minutes. Add cold butter and stir until it is melted. Stir in herbs and season to taste with salt and pepper. Add chicken to the pan and turn the pieces over until they are coated with the sauce.4. Place chicken pieces on warmed plates, drizzle sauce on top and serve at once.
Step by step:
1. Put olive oil and butter in a large heavy saucepan and heat over medium high until butter is melted.
2. Add chicken and cook until golden on both sides, about 3-4 minutes per side.
3. Remove chicken and keep warm.
4. Add shallots and saute until tender, about 2-3 minutes.
5. Add wine and cook until it is reduced to a tablespoon or two.
6. Add broth and simmer for 5 minutes.
7. Add cold butter and stir until it is melted. Stir in herbs and season to taste with salt and pepper.
8. Add chicken to the pan and turn the pieces over until they are coated with the sauce.
9. Place chicken pieces on warmed plates, drizzle sauce on top and serve at once.
Nutrition Information:
covered percent of daily need
