Chicken Breasts Braised in White Wine

10m
Prep Time
50m
Cook Time
1h
Ready In

Recipe: #5995

July 24, 2012



"I found this easy and tasty recipe on the Martha Stewart website, but it used skinless chicken thighs. I thought chicken breasts worked just as well."

Original is 2 servings

Nutritional

  • Serving Size: 1 (219.2 g)
  • Calories 148.2
  • Total Fat - 6.2 g
  • Saturated Fat - 2.8 g
  • Cholesterol - 23 mg
  • Sodium - 295 mg
  • Total Carbohydrate - 12.9 g
  • Dietary Fiber - 0.1 g
  • Sugars - 11.1 g
  • Protein - 8.1 g
  • Calcium - 16.3 mg
  • Iron - 1 mg
  • Vitamin C - 2.9 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Season both sides of chicken with salt and pepper. In a skillet or pan with tight-fitting lid, arrange chicken bone side up. Add wine, garlic, and thyme. Bring to a boil, reduce to a simmer. Cover and cook 30 minutes.

Step 2

Turn chicken over. Place a lemon slice on each piece; cover and continue simmering until tender, about 15 minutes. Transfer chicken and lemon slices to a platter, keep warm.

Step 3

Bring liquid in skillet to a boil, cook until reduced, about 5 mintes. Remove skillet from heat. Add butter, parsley, and lemon juice; stir until butter has melted. Season with additional salt and pepper to taste. Return chicken to skillet and coat with sauce or just spoon sauce over plated chicken.

Tips


No special items needed.

1 Reviews

Derf

Wonderful flavour, the flavour of wine came through in the sauce. We enjoyed it very much, i used boneless/skinless breasts cus that's what i had in, they turned out lovely and moist and very tasty.

5.0

review by:
(15 Aug 2012)

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