Sunday, March 24, 2013

Chicken with White Wine Sauce

Every single time I make this my husband says "Is there going to be a crust of bread to soak up the sauce?" And the answer is always yes. This sauce is so good that I've considered using the recipe as a springboard for a soup. You're going to read this recipe and think "This sounds so easy" - and it is! This is one of my go to quick dinners when I've had a long day. I like to make it with broccoli, kale or broccoli rabe tossed with butter, lemon and mustard.

And don't forget - reposting this recipe on your Facebook or blog will automatically enter you in our Food Network Cookbook contest! So keep sharing!

4 Chicken Breasts, butterflied
2 tbsp. Olive Oil
3/4 cup Chicken Broth (Use the good stuff here. Seriously.)
1/2 cup White Wine (Again, if you wouldn't drink it - don't cook with it.)
1 tsp. Fresh Thyme
2 tbsp. Butter
1 tbsp. Capers
3 tbsp. Minced Shallots
2 Cloves Garlic, thinly sliced
Fresh Rosemary (garnish)

Heat olive oil in a large skillet. Sauté garlic and shallots until shallots are almost transparent. Salt and pepper chicken on both sides and sauté until golden brown on both sides. You're going to need high heat for this part so turn it up and don't be afraid. You want a crisp browning (also known as the Maillard Reaction). Remove chicken from the pan and add broth and wine. Simmer for 3-4 minutes. Whisk in butter and add thyme. Pour over chicken and top with capers and fresh rosemary.

It's time to eat!

No comments:

Post a Comment