Chicken In White Wine Sauce
Tender chicken breasts in a buttery white wine pan sauce that’s ready in just 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 4 chicken breast halves, pounded to ¼ inch thickness
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 shallot, chopped (optional)
- ½ cup white wine
- 1 cup chicken broth
- 4 tablespoons cold butter, cut into small pieces
- Chopped fresh thyme or parsley
- Salt and pepper to taste
Instructions
- Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the chicken, pounded to ¼-inch thickness, and cook until golden and the centers reach 165°F, about 3 to 4 minutes per side. Transfer to a plate and keep warm.
- Add the shallot, if using, and cook for 2 to 3 minutes until tender. Add the wine, scraping up the browned bits, and simmer until reduced to a tablespoon or two.
- Add the chicken broth and simmer for 5 minutes. Reduce the heat to low and stir in the 4 tablespoons cold butter a few pieces at a time until the sauce is smooth. Keep the sauce below a simmer while adding the butter.
- Stir in the herbs and season to taste with salt and pepper. Return the chicken and any accumulated juices to the skillet, turning gently in the sauce until warmed through.
- Serve the chicken with the sauce spooned over the top.
Notes
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- Chicken: We like using boneless chicken breasts for this recipe, but if you prefer boneless chicken thighs, those will work just fine!
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- Shallot: Shallots are part of the onion family. They are a little smaller and sweeter, and can be found in the produce section. You can swap in a half a sweet onion if you prefer that.
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- Butter: Keep your butter in the fridge until you are ready to add it. It will melt more slowly that way, which will make your delectable sauce nice and smooth.