Chicken Breast a la Rose
Adapted from an old recipe of my mother. I used Barefoot Rosa Red Blend, an inexpensive Rose wine and the sauce was very good.
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil (divided in half)
- 2 tablespoons of butter (divided in half)
- 2 onions, thinly sliced
- 2 garlic cloves, minced
- 1 tablespoon flour
- 2 teaspoons Dijon mustard
- 1/2 cup rose wine
- 1 cup chicken stock
- 2 sprigs thyme, leaves picked (optional)
- 1 teaspoon honey
Preparation time 15mins
Cooking time 60mins
Preheat oven to 350.
Sprinkle chicken with salt and pepper.
Over medium high heat, in a large skillet, heat 1 tablespoon olive oil and add the 1 tablespoon of butter, add chicken to HOT skillet and brown on both sides. (Do not move the chicken after it’s placed in the pan). Transfer to heated platter.
Melt the rest of the oil and butter in the same skillet. Add the onions and saute over medium heat until transparent but not colored. Add the garlic and saute for 1 minute.
Add the flour and stir well. Add the mustard, wine and thyme and simmer for 5 minutes. Add the stock and simmer for another 10 minutes or until thickened slightly. Stir in honey.
Return chicken to the pan and bring to a simmer. Cover and braise in the oven for 15 to 20 minutes.
Chicken = 46 calories per ounce
Sauce and Onions = 85 calories per 1/4 cup