Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary leaves
- 1 tablespoon fresh parsley leaves, chopped
- Lemon wedges, for serving
Special equipment needed:
- Large skillet
- Tongs
- Meat thermometer
Step-by-step instructions:
1. In a shallow dish, mix together flour, salt, and black pepper. Dredge chicken breasts in the flour mixture, shaking off any excess.
2. Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add chicken breasts and cook until golden brown, about 4-5 minutes per side. Use tongs to flip the chicken breasts.
3. Remove chicken from the skillet and set aside on a plate.
4. In the same skillet, add garlic and cook for 1 minute until fragrant. Add white wine and chicken broth, scraping the bottom of the skillet to release any browned bits.
5. Bring the mixture to a boil and reduce heat to a simmer. Add thyme, rosemary, and parsley. Stir to combine.
6. Return chicken breasts to the skillet and spoon the sauce over them. Cover the skillet and simmer for 10-12 minutes or until the chicken is cooked through and the internal temperature reaches 165°F.
7. Remove the chicken from the skillet and place on a serving platter. Spoon the sauce over the chicken and garnish with lemon wedges.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Internal temperature of chicken should reach 165°F
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 17g
Carbohydrates: 8g
Protein: 36g
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth
- Dry white wine can be substituted with chicken broth or apple juice
- Fresh herbs can be substituted with dried herbs
Variations:
- Add sliced mushrooms to the skillet when cooking garlic
- Use bone-in chicken thighs instead of chicken breasts
- Add capers to the sauce for a tangy flavor
Tips and tricks:
- Use a meat thermometer to ensure the chicken is cooked through
- Don't overcrowd the skillet when cooking the chicken to ensure even browning
- Use a dry white wine that you would drink to enhance the flavor of the sauce
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or in a skillet over medium heat until heated through.
Presentation ideas:
Serve the chicken on a bed of rice or mashed potatoes. Garnish with lemon wedges and fresh herbs.
Garnishes:
Lemon wedges and fresh herbs
Pairings:
Serve with a side salad and crusty bread.
Suggested side dishes:
- Roasted vegetables
- Garlic mashed potatoes
- Steamed asparagus
Troubleshooting advice:
- If the sauce is too thin, simmer uncovered for a few minutes to thicken.
- If the chicken is not browning evenly, adjust the heat or move the chicken around in the skillet.
Food safety advice:
- Use a meat thermometer to ensure the chicken is cooked through.
- Wash hands and utensils thoroughly after handling raw chicken.
Food history:
Chicken with white wine and herbs is a classic French dish that dates back to the 19th century.
Flavor profiles:
Savory, herbaceous, tangy
Serving suggestions:
Serve with a glass of dry white wine.
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Region: French