Chicken In White Wine Sauce
A light and easy recipe for chicken in buttered white wine pan sauce turns ordinary chicken into an elegant and delicious dinner!
- 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
- 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.
- Add shallots if you are using them and saute until tender, about 2-3 minutes. Add wine and cook until it is reduced to a tablespoon or two.
- 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.
- Place chicken pieces on warmed plates, drizzle sauce on top and serve at once.
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.