Pan-seared chicken with white wine sauce

    (402)
    35 min

    This excellent pan-fried chicken is served with a delicious garlic and white wine sauce. Serve with mashed potatoes or rice, with the sauce drizzled on top. Wonderful any day of the week!


    299 people made this

    Ingredients
    Serves: 4 

    • 45g unsalted butter, divided
    • 1 tablespoon olive oil
    • 4 skinless, boneless chicken breast fillets, pounded thin
    • salt and pepper to taste
    • 2 shallots, chopped
    • 1 clove garlic, finely chopped
    • 75ml dry white wine
    • 125ml chicken stock

    Method
    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Melt 1 tablespoon butter and heat olive oil in a large frying pan over medium heat. Season chicken with salt and pepper and brown on both sides in the frying pan. Cover and continue cooking 10 minutes or until chicken juices run clear. Set aside and keep warm.
    2. Mix shallots and garlic into frying pan over medium heat and cook until tender. Stir in wine and cook until heated through. Stir in stock and continue cooking 5 minutes or until reduced and slightly thickened. Mix in the remaining butter until melted. Serve the sauce over the chicken.

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    Reviews & ratings
    Average global rating:
    (402)

    Reviews in English (307)

    Smudge84
    5

    really easy to make I added mushrooms and used deboned thighs. Only problem was there just wasn't enough sauce (I couldn't get enough of it lol). I have saved the recipe and will make it again with more wine and stock.  -  06 Sep 2012

    by
    125

    I felt like a real chef with this one. The chicken was golden and beautiful.The shallots, wine, and some mushrooms were all a great combination of flavors! Made with mashed baby confetti potatoes and sugar snap peas tosed in olive oil with the rest of the shallots and some rosemary then baked for a couple of minutes. Gourmet meal in a half an hour!  -  15 Dec 2006  (Review from Allrecipes US | Canada)

    by
    104

    I've been traveling for nearly two weeks and have only two days before I take off again. After days of restaurant meals I was in the mood for a quick, good, home-cooked dinner but I wasn't about to go grocery shopping. This chicken dish was just what I needed. It contained ingredients I always have on hand. I love the simplicity of not just the preparation, but of the flavors. I don't need lots of bold seasoning to please my palate. A little wine, a little garlic and I'm happy. I said I wanted quick, so I butterflied the chicken breasts, which not only reduced the cooking time, but also ensured they cooked evenly. For good, golden color I dredged them in flour before I pan seared them. Served this with the simple and basic "Parsleyed Rice Pilaf" also from this site.  -  31 Aug 2011  (Review from Allrecipes US | Canada)

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