Chicken in Buttered White Wine Pan Sauce

Chicken in Buttered White Wine Pan Sauce is a gluten free and primal sauce. This recipe serves 4 and costs $1.85 per serving. One serving contains 293 calories, 25g of protein, and 18g of fat. This recipe from Framed Cooks requires olive oil, chicken breast halves, chicken broth, and shallot. This recipe is liked by 33 foodies and cooks. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 49%. This score is good. If you like this recipe, take a look at these similar recipes: Salmon in Buttered White Wine Sauce, Pan-Seared Cod in White Wine Tomato Basil Sauce, and Chicken Fried Lamb with White Wine Pan Gravy.

Servings: 4

 

Ingredients:

4 tablespoons cold butter, cut into small pieces

4 chicken breast halves, pounded to ¼ inch thickness

1 cup chicken broth

Chopped fresh thyme or parsley

1 tablespoon olive oil

Salt and pepper to taste

1 shallot, chopped

½ cup white wine

Equipment:

sauce pan

frying pan

Cooking instruction summary:

1. Put olive oil and butter in a large heavy saucepan and heat over medium high until butter is melted. Add chicken and cook until golden on both sides, about 3-4 minutes per side. Remove chicken and keep warm.2. Add shallots and saute until tender, about 2-3 minutes. Add wine and cook until it is reduced to a tablespoon or two.3. Add broth and simmer for 5 minutes. Add cold butter and stir until it is melted. Stir in herbs and season to taste with salt and pepper. Add chicken to the pan and turn the pieces over until they are coated with the sauce.4. Place chicken pieces on warmed plates, drizzle sauce on top and serve at once.

 

Step by step:


1. Put olive oil and butter in a large heavy saucepan and heat over medium high until butter is melted.

2. Add chicken and cook until golden on both sides, about 3-4 minutes per side.

3. Remove chicken and keep warm.

4. Add shallots and saute until tender, about 2-3 minutes.

5. Add wine and cook until it is reduced to a tablespoon or two.

6. Add broth and simmer for 5 minutes.

7. Add cold butter and stir until it is melted. Stir in herbs and season to taste with salt and pepper.

8. Add chicken to the pan and turn the pieces over until they are coated with the sauce.

9. Place chicken pieces on warmed plates, drizzle sauce on top and serve at once.


Nutrition Information:

Quickview
293k Calories
24g Protein
17g Total Fat
2g Carbs
7% Health Score
Limit These
Calories
293k
15%

Fat
17g
28%

  Saturated Fat
8g
52%

Carbohydrates
2g
1%

  Sugar
0.79g
1%

Cholesterol
102mg
34%

Sodium
642mg
28%

Alcohol
3g
17%

Get Enough Of These
Protein
24g
49%

Vitamin B3
12mg
61%

Selenium
36µg
52%

Vitamin B6
0.89mg
44%

Phosphorus
258mg
26%

Vitamin B5
1mg
17%

Potassium
516mg
15%

Vitamin C
7mg
9%

Magnesium
36mg
9%

Vitamin A
432IU
9%

Vitamin B2
0.13mg
8%

Vitamin E
1mg
7%

Manganese
0.12mg
6%

Vitamin B1
0.08mg
5%

Zinc
0.79mg
5%

Iron
0.89mg
5%

Vitamin B12
0.27µg
5%

Vitamin K
3µg
3%

Copper
0.06mg
3%

Calcium
21mg
2%

Vitamin D
0.32µg
2%

Folate
7µg
2%

Fiber
0.34g
1%

covered percent of daily need
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Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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