Chicken with Wine-Herb Sauce

By courtneyepowell

Ingredients

• 2 8-oz. boneless, skinless chicken breast halves
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 tablespoon plus 2 tsp. olive oil
• 2 tablespoons finely chopped shallot
• 1/3 cup dry white wine
• 1/2 teaspoon finely chopped fresh thyme
• 1 tablespoon cold, unsalted butter, diced

Details

Servings 4
Adapted from health.com

Preparation

Step 1

1. Slice through each chicken breast horizontally to form 2 thin cutlets. Warm a 12-inch skillet over medium-high heat; season chicken on both sides with salt and pepper. Add 1 Tbsp. oil to skillet; swirl to coat. Add chicken and cook, undisturbed, until golden, about 2 minutes. Turn and cook until just cooked through, 1 to 2 minutes longer. Transfer to a platter and tent with foil to keep warm.

2. Add remaining 2 tsp. oil and shallot to skillet; sauté for 1 minute. Add wine and cook, stirring to release brown bits from bottom of skillet, until liquid has reduced by about half, 1 to 2 minutes. Add thyme and remove skillet from heat. Add butter and swirl until sauce is creamy. Spoon sauce over chicken and serve.