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Chicken Spiced Wine Reduction

Prep Time 20 minutes
Cook Time 25 minutes
Servings 4 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

Calories: 418kcal | Carbohydrates: 52g | Protein: 20g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 400mg | Potassium: 497mg | Fiber: 3g | Sugar: 13g | Vitamin A: 73IU | Vitamin C: 4mg | Calcium: 51mg | Iron: 3mg