Chicken with Wine-Herb Sauce

Photo: Christopher Testani
Serves: 4


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2 8-oz. boneless, skinless chicken breast halves
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon plus 2 tsp. olive oil
2 tablespoons finely chopped shallot
1/3 cup dry white wine
1/2 teaspoon finely chopped fresh thyme
1 tablespoon cold, unsalted butter, diced


Prep: 8 Minutes
Cook: 9 Minutes

1. Slice through each chicken breast horizontally to form 2 thin cutlets. Warm a 12-inch skillet over medium-high heat; season chicken on both sides with salt and pepper. Add 1 Tbsp. oil to skillet; swirl to coat. Add chicken and cook, undisturbed, until golden, about 2 minutes. Turn and cook until just cooked through, 1 to 2 minutes longer. Transfer to a platter and tent with foil to keep warm.

2. Add remaining 2 tsp. oil and shallot to skillet; sauté for 1 minute. Add wine and cook, stirring to release brown bits from bottom of skillet, until liquid has reduced by about half, 1 to 2 minutes. Add thyme and remove skillet from heat. Add butter and swirl until sauce is creamy. Spoon sauce over chicken and serve.

Created date

October 2014

Nutritional Information

Calories 224
Fat 11 g
Satfat 3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 24 g
Carbohydrate 1 g
Fiber 0.0 g
Cholesterol 80 mg
Iron 1 mg
Sodium 373 mg
Calcium 9 mg