Chicken with Wine

This is a figure-friendly version of coq au vin. Aromatics and wine add stong bursts of flavor, so you won't be tempted to reach for the salt shaker. Thyme packs a dose of vitamin K, a nutrient that strengthens your bones.
Chicken with Wine
Chicken with Wine

PREP TIME

15

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

PREP TIME

15

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

Ingredients

  • 1

    Tbsp. flour

  • Salt and pepper

  • Skinless chicken breasts

  • 1

    Tbsp. extra-virgin olive oil

  • 1 1/2

    Tbsp. butter

  • 10

    oz. mushrooms, sliced

  • 1

    large shallor, finely chopped

  • 1

    cup red wine

  • 1/2

    cup low-sodium chicken broth

  • 2

    tsp. thyme

Directions

1. In a shallow bowl, combine the flour and 1/4 tsp. each salt and pepper. Coat the chicken, shaking off any excess. 2. In a large, heavy skillet, heat the olive oil over medium-high heat. Working in batches, add the chicken and cook, turning once, until just cooked through, about 5 minutes; transfer to a plate. Add 1/2 tbsp. butter and the mushrooms to the pan and cook, stirring, until browned, about 5 minutes; transfer to the plate of chicken. Stir in the shallor and the remaining 1 tbsp. butter. Add the wine and chicken broth and simmer until reduced by one-third, about 5 minutes. 3. Return the chicken and mushrooms to the pan, add the thyme and cook, turning, to heat through; season with salt.

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