Chicken with White Wine
Savory and flavorful chicken cooked with aromatic herbs and a delightful white wine sauce. Perfect for a special dinner.
Nutrition
Calories: 350cal
Carbohydrate: 4g
Protein: 43g
Fat: 15g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
15 min Prep
45 min Cook
1 hr Total
4 Servings
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1 cup dry white wine
- 1 cup chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1/4 cup heavy cream (optional)
- Chopped fresh parsley for garnish (optional)
Instructions
- Pat the chicken breasts dry with paper towels. Season both sides with salt and pepper.
- Heat olive oil and butter in a large skillet over medium-high heat. Once the butter has melted and starts to foam, add the chicken breasts.
- Cook the chicken for about 6-7 minutes on each side, or until it’s golden brown. Ensure the internal temperature reaches 165°F. Remove the chicken breasts from the skillet and set aside.
- In the same skillet, add the minced garlic. Sauté for 1-2 minutes, or until fragrant.
- Pour in the white wine, scraping any browned bits from the bottom of the pan. Let the wine simmer for about 2-3 minutes to reduce slightly.
- Add the chicken broth, thyme, and rosemary to the pan. Stir the mixture and bring it to a gentle simmer.
- Return the chicken breasts to the skillet, cover, and let them cook in the simmering sauce for another 15-20 minutes, or until tender.
- Optional: Stir in the heavy cream for a richer sauce. Cook for another 2-3 minutes.
- Taste the sauce and adjust seasoning with salt and pepper if necessary. Serve the chicken hot, garnished with chopped parsley if desired.