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.
- 1 1⁄2 lbs chicken pieces (with skin)
- 1⁄4 teaspoon pepper
- 1⁄8 teaspoon salt
- 2 tablespoons olive oil
- 1 cup white wine
- 1 garlic clove, minced
- 1⁄4 cup butter, cut into pieces
- 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.
- 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.
- 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.
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