Ingredients
- 1/2 lb Chicken breast boneless skinless butterflied
- 2 tsp Extra-virgin olive oil or more if needed
- 2 slices Crusty bread toasted of desired
Red wine reduction
- 1 tsp Extra-virgin olive oil
- 1/2 cup Mushrooms sliced
- 1/2 tsp Fresh thyme just the leaves, plus sprigs for garnish
- 1 cup Red wine
- 1 tbsp Sugar
Instructions
- Generously season both sides of the chicken with salt and pepper.
- For the reduction: Place a saute pan over medium heat. Once nice and hot, add the oil and mushrooms. Hard sear the mushrooms until nicely browned. Stir in the thyme and wine. Bring to a simmer, stir in the sugar. Simmer until the liquid starts to reduce by about half. The sauce should be balanced and have some sweetness, not acidic or overpowering. Then remove from the heat and set aside to cool. As it cools it will turn into more of a syrup consistency.
- Heat a nonstick pan on medium heat. Once hot, add the oil. Cook the chicken golden brown on both sides to an internal temperature of 160 degrees using a thermometer. Then set aside for 3 minutes to rest.
- Drizzle the sauce over the chicken. Garnish with thyme. Serve with bread.
Nutrition
Calories: 313kcal | Carbohydrates: 10g | Protein: 25g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 138mg | Potassium: 652mg | Fiber: 1g | Sugar: 7g | Vitamin A: 60IU | Vitamin C: 3mg | Calcium: 18mg | Iron: 1mg
Chicken Red Wine Reduction
Ingredients
- 1/2 lb Chicken breast boneless skinless butterflied
- 2 tsp Extra-virgin olive oil or more if needed
- 2 slices Crusty bread toasted of desired
Red wine reduction
- 1 tsp Extra-virgin olive oil
- 1/2 cup Mushrooms sliced
- 1/2 tsp Fresh thyme just the leaves, plus sprigs for garnish
- 1 cup Red wine
- 1 tbsp Sugar
Instructions
- Generously season both sides of the chicken with salt and pepper.
- For the reduction: Place a saute pan over medium heat. Once nice and hot, add the oil and mushrooms. Hard sear the mushrooms until nicely browned. Stir in the thyme and wine. Bring to a simmer, stir in the sugar. Simmer until the liquid starts to reduce by about half. The sauce should be balanced and have some sweetness, not acidic or overpowering. Then remove from the heat and set aside to cool. As it cools it will turn into more of a syrup consistency.
- Heat a nonstick pan on medium heat. Once hot, add the oil. Cook the chicken golden brown on both sides to an internal temperature of 160 degrees using a thermometer. Then set aside for 3 minutes to rest.
- Drizzle the sauce over the chicken. Garnish with thyme. Serve with bread.
Nutrition
Calories: 313kcalCarbohydrates: 10gProtein: 25gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 73mgSodium: 138mgPotassium: 652mgFiber: 1gSugar: 7gVitamin A: 60IUVitamin C: 3mgCalcium: 18mgIron: 1mg
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