Skillet Chicken in White Wine Sauce
Ingredients
Chicken
- 1 Tbsp olive oil
- 4 boneless, skinless chicken breasts
- salt and freshly ground black pepper to taste
- 1 teaspoon garlic powder
Sauce
- 1 Tbsp unsalted butter
- 1 yellow onion large, diced
- 3 cloves garlic minced
- salt and freshly ground black pepper to taste
- 1 c dry white wine
- 1 tsp dried thyme
- 1/2 c heavy cream
- fresh parsley chopped
- fresh parsley chopped
Instructions
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.
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.