Name: Chicken Spiced Wine Reduction
Prep time: 20 min
Cook time: 25 min
Ingredients: 2 large Chicken breast boneless skinless (butterflied); 2 tsp Extra-virgin olive oil (or more if needed); 2 tsp Fresh thyme (just the leaves for garnish); 4 slices Crusty bread (toasted of desired); 2 tbsp Shallot (minced); 2 cups Red wine; 1/4 tsp Ground cinnamon; 1/2 cup Pear (peeled and chopped); 1/4 tsp Ground cloves; 2 tbsp Honey

Chicken Spiced Wine Reduction

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Prep Time: 20

Cook Time: 25

Servings: servings

Calories: 418kcal

Ingredients

2 large Chicken breast boneless skinless butterflied
2 tsp Extra-virgin olive oil or more if needed
2 tsp Fresh thyme just the leaves for garnish
4 slices Crusty bread toasted of desired

Red wine reduction

2 tbsp Shallot minced
2 cups Red wine
1/4 tsp Ground cinnamon
1/2 cup Pear peeled and chopped
1/4 tsp Ground cloves
2 tbsp Honey

US Customary - Metric

Instructions

Generously season both sides of the chicken with salt and pepper.
In a saucepan on medium heat, bring all the ingredients for the sauce to a simmer. Let simmer until the liquid reduces to a syrup consistency. Strain the sauce through a mesh strainer before serving.
(if needed mix a little cornstarch with an equal amount of water and slowly add it to the sauce to reach a velvet-smooth 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