Tuesday, March 24, 2009

chicken in white wine herb sauce

This was healthy & really good!! I love having a rice & chicken dinner after the gym. I found this from a Martha Stewart recipe, while searching chicken w/ white wine sauce. I modified it because I used 3 large chicken breasts, instead of whole chickens. The basmati rice went perfect, and was great with the sauce ;)

Serves 3-4
~2 tbsp. extra virgin olive oil
~1 whole (3- to 4-pound) chicken, cut into 8 pieces (I used 3 large boneless skinless)
~Coarse salt and freshly ground pepper
~3 tbsp. finely chopped shallots
~2 tbsp. very finely chopped garlic
~1/2 c. dry white wine
~1 1/2 c. homemade or store-bought low-sodium chicken stock or broth
~2 tbsp. chopped fresh chives
~3 tbsp. chopped fresh flat-leaf parsley (I used 1 1/2 tsp. dried)
~3 tbsp. chopped fresh basil
~1 tbsp. unsalted butter

Preheat oven to 400 degrees.

Heat olive oil in a large ovenproof skillet over medium-high heat. Season chicken with salt and pepper and place in skillet. Cook until skin golden brown and crisp, 4 to 5 minutes. (I cooked about 4-5 minutes on each side) Turn chicken and transfer skillet to oven. Cook until chicken is cooked through, 35 to 40 minutes. Transfer chicken pieces to a platter and set aside.

Place skillet over medium heat; add shallots and garlic. Cook, stirring, until softened, about 30 seconds. Add wine and stir to combine. Cook until liquid is reduced to about 2 tablespoons, 3 to 4 minutes.

Add chicken stock and cook until thickened, 5 to 7 minutes. Stir in chives, parsley, basil, and butter; season with salt and pepper. Return chicken to skillet. Using a spoon, coat chicken pieces with sauce. Serve immediately. I served over hot basmati rice, delicious!!!

1 comment:

  1. That sounds soooo good. I could just eat the picture!