Chicken Breasts Braised in White Wine
"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."
Ingredients
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.