ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chicken with Wine-Herb Sauce

Photo: Christopher Testani
Prep time 8 mins
Cook time 9 mins
Yield Serves: 4


  • 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

Nutrition 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

How to Make It

  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.