Ingredients
- FOR THE CHICKEN
- 1 1 1 tablespoon olive oil
- 4 4 4 boneless skinless chicken breasts
- to and fresh ground pepper to taste
- 1 1 1 teaspoon garlic powder
- FOR THE CREAMY WHITE WINE SAUCE
- 1 1 1 tablespoon unsalted butter
- 1 1 1 large yellow onion diced
- 3 3 3 garlic cloves minced
- to and fresh ground pepper to taste
- 1 1 1 cup dry white wine
- 1 1 1 teaspoon dried thyme
- 1/2 1/2 1/2 cup half and half/heavy cream/or evaporated milk
- Fresh chopped parsley
Preparation
Step 1
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Instructions
FOR THE CHICKEN
Heat olive oil in a large skillet over medium heat until the oil shimmers, about 2 to 3 minutes.
Season chicken with salt, pepper and garlic powder.
Add chicken to the skillet and cook until golden brown, about 6 minutes. DO NOT move it around.
Using tongs, flip the chicken over and continue to cook for 6 more minutes, or until cooked through.
Remove chicken from skillet to a plate; cover and set aside.
FOR THE CREAMY WHITE WINE SAUCE
DO NOT wipe the skillet.
Add butter to skillet and melt over medium-high heat.
Add onions and cook for 3 minutes, or until softened.
Stir in garlic, salt, and pepper; cook for 30 seconds, or until fragrant.
Add wine and bring to a simmer, scraping the bottom of the skillet to mix the brown bits into the liquid; cook for 4 to 5 more minutes, or until half of the wine has reduced.
Stir in thyme and half-and-half.
Reduce heat to slowly bring to a boil; place chicken breasts back in the skillet and leave to simmer and thicken for about 4 minutes.
Remove skillet from heat.
Garnish with fresh chopped parsley.
Serve.