Ingredients
- 2 large Chicken breast boneless skinless butterflied
- 1 tsp Fresh thyme chopped, plus more for garnish
- 1 tbsp Extra-virgin olive oil
- 2 tbsp Shallot minced
- 3/4 cup Chardonnay wine
- 4 tbsp Butter divided
- 4 Dinner rolls warmed in a 300 degree oven for 3 to 5 minutes right before serving if desired
Instructions
- Season the chicken on both sides well with thyme, salt and pepper.
- Heat a nonstick pan or skillet on medium heat. Once hot, add the oil. Then cook the chicken golden brown on both sides to an internal temperature of 160 degrees. Once done, set aside on a cutting board to rest.
- Add the shallot and wine to a saucepan over medium heat. Bring to a simmer until the liquid mostly evaporates until there is about 1 tablespoon left in the pan. Reduce the heat to medium low. Whisk in the butter 1/4 at a time until it is all combined into creamy sauce. Then remove from the heat.
- Spoon the sauce over the chicken. Garnish with thyme and serve with bread.
Notes
Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half to create two equal halves.
Nutrition
Calories: 361kcal | Carbohydrates: 12g | Protein: 26g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 347mg | Potassium: 499mg | Fiber: 1g | Sugar: 1g | Vitamin A: 408IU | Vitamin C: 3mg | Calcium: 55mg | Iron: 1mg
Chicken Beurre Blanc
Ingredients
- 2 large Chicken breast boneless skinless butterflied
- 1 tsp Fresh thyme chopped, plus more for garnish
- 1 tbsp Extra-virgin olive oil
- 2 tbsp Shallot minced
- 3/4 cup Chardonnay wine
- 4 tbsp Butter divided
- 4 Dinner rolls warmed in a 300 degree oven for 3 to 5 minutes right before serving if desired
Instructions
- Season the chicken on both sides well with thyme, salt and pepper.
- Heat a nonstick pan or skillet on medium heat. Once hot, add the oil. Then cook the chicken golden brown on both sides to an internal temperature of 160 degrees. Once done, set aside on a cutting board to rest.
- Add the shallot and wine to a saucepan over medium heat. Bring to a simmer until the liquid mostly evaporates until there is about 1 tablespoon left in the pan. Reduce the heat to medium low. Whisk in the butter 1/4 at a time until it is all combined into creamy sauce. Then remove from the heat.
- Spoon the sauce over the chicken. Garnish with thyme and serve with bread.
Notes
Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half to create two equal halves.
Nutrition
Calories: 361kcalCarbohydrates: 12gProtein: 26gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 103mgSodium: 347mgPotassium: 499mgFiber: 1gSugar: 1gVitamin A: 408IUVitamin C: 3mgCalcium: 55mgIron: 1mg
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