Chicken With White Wine & Fresh Herb Sauce

Total Time
35mins
Prep 15 mins
Cook 20 mins

This a wonderful classical French dish, with a simple delicious butter sauce flavoured with fresh herbs and made from the reduced wine cooking liquid. Tips: Use any of the following chopped fresh herbs and herb mixtures; 3 Tbsp. basil or parsley, 3 Tbsp. parsley and 2 tsp. tarragon, oregano, rosemary, thyme, or marjoram; 1 Tbsp. each parsley, chives & chervil and 2 tsp. tarragon. If fresh hers are unavailable, use one-third of the amount dried herbs instead.

Ingredients Nutrition

Directions

  1. Season chicken with pepper and salt. In skillet, heat oil over medium-high heat; brown chicken all over; about 8 minutes. Drain fat from pan.
  2. Add wine; cover; and simmer over medium heat for about 8 minutes or until juices run clear when chicken is pierced. Transfer chicken to serving plate; cover and keep warm.
  3. Add minced garlic to pan; bring to boil and boil until liquid is reduced to 1/4 cup. Reduce heat to medium-low. Whisk in butter, piece by piece. Stir in herbs of choice. Pour over chicken.

Reviews

(1)
Most Helpful

Delicious and easy to prepare. I used boneless, skinless chicken breasts and that works quite well w/the recipe. Served w/brown rice and asparagus - Mangia! Mother Hen

FearlessFly September 06, 2008

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