Chicken Breasts with White Wine Sauce
Boneless skinless chicken breasts gets a major revamping in this recipe. The chicken is marinated, then seared in a pan. A pan sauce is then made using all the delicious brown bits, onions, cream, and white wine.
Ingredients
Optional: White Wine Marinade
- 1 1/2 cups Dry White Wine
- 1/2 cup Extra Virgin Olive Oil
- 2 tbsp Italian Seasoning
- 2 tbsp Crushed Garlic
- 1 tsp Kosher Salt
Chicken and White Wine Pan Sauce
- 4 Boneless, Skinless, Chicken Breasts
- 3 tbsp Butter, divided
- 1 Medium Onion, diced small
- 1 Large Shallot, diced small
- 2 tbsp Crushed Garlic
- 1 tbsp Flour
- 1/2 cup Dry White Wine
- 1 1/2 cups Half & Half
- 5 sprigs Thyme
- 2 tsp Butter, to finish
- 1 tsp Fresh Lemon Juice, to finish
- Salt & Pepper, to taste
Instructions
White Wine Marinade
- Add all ingredients into large Ziploc and marinate chicken breasts for at least 2 hours, or preferably overnight.
Chicken and White Wine Pan Sauce
- Preheat Oven to 400°F.
- Melt 1 tbsp butter in a large frying pan over medium heat. Season chicken with salt, pepper, and Italian seasoning, and then add chicken breasts to pan and brown well on both sides, about 3-4 minutes per side. Place chicken onto baking sheet and place in oven for 15-20 minutes, depending on breast size.
- Using previous frying pan, heat the remaining 2 tbsp of butter. Add onions and shallots to pan and season lightly with salt. Scrape at the bottom of the pan to release any browned bits. Cook onions until tender – about 7 minutes. Then add garlic and sauté for 1-2 minutes. Then add flour to pan, mix until combined with onions, cook for 1 minute.
- Add wine to pan, scrape again to release any browned bits, and cook until wine has reduced by half, about 3 minutes. Add half & half to pan, whisk to combine, then add whole thyme sprigs. Bring sauce to a bubble, then reduce to a simmer and cook until the sauce thickens. It should be similar to gravy consistency. Remove thyme sprigs. Season with salt and pepper, and finish with lemon juice and butter.
- (Optional) If choosing to strain, remove pan from heat and strain over a bowl, to make sauce smooth. Pour sauce over finished chicken and serve.
- Pour sauce over finished chicken and serve.