Imagine transforming ordinary chicken breasts into a gourmet French-inspired masterpiece that will make your dinner guests believe you've trained in a Parisian culinary school! This Chicken and Wine Sauce recipe is your ticket to an elegant, restaurant-worthy meal that's surprisingly simple to prepare. With just a few professional techniques and premium ingredients, you'll create a dish that looks complicated but takes less than an hour from start to finish.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 chicken breasts
- 1 cup white wine
- 1 cup chicken broth
- 2 cloves garlic, minced
- 1 tablespoon thyme
- Salt and pepper to taste
Instructions
- Pat chicken breasts dry with paper towels and season both sides generously with salt and pepper.
- Heat a large skillet over medium-high heat and add a small amount of olive oil to coat the bottom of the pan.
- Place chicken breasts into the hot skillet and cook for approximately 5-6 minutes on each side until golden brown and internal temperature reaches 165°F (74°C).
- Remove chicken from the skillet and set aside on a clean plate, covering loosely with aluminum foil to keep warm.
- In the same skillet, reduce heat to medium and add minced garlic, sautéing for 30-45 seconds until fragrant but not browned.
- Pour white wine into the skillet, scraping any browned bits from the bottom of the pan to develop deeper flavor.
- Add chicken broth and fresh thyme, allowing the liquid to simmer and reduce by approximately one-third, which should take about 8-10 minutes.
- Return chicken breasts to the skillet, spooning the wine sauce over the meat to reheat and coat thoroughly.
- Serve immediately, drizzling additional sauce over each chicken breast before plating.
Tips
- Always pat chicken breasts completely dry before seasoning to ensure a perfect golden-brown sear.
- Use a good quality white wine you'd actually enjoy drinking - the flavor concentrates during cooking.
- Don't rush the sauce reduction; letting it simmer allows the flavors to develop and concentrate.
- Check chicken's internal temperature with a meat thermometer to guarantee it's perfectly cooked.
- For extra richness, consider adding a tablespoon of cold butter to the sauce just before serving for a silky finish.
- If the sauce becomes too thick, you can thin it with a little extra chicken broth.
- Fresh thyme makes a significant difference compared to dried herbs - use it if possible.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 3g
Protein: 35g
Fat: 6g
Saturated Fat: 2g
Cholesterol: 95mg
