Chicken with Wine
By JLZD
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.
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
Details
Servings 4
Preparation time 15mins
Cooking time 30mins
Preparation
Step 1
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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