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Monday, December 6, 2010

Chicken Breasts with Herb Sauce

Chicken Breasts with Herb Sauce

4-6 skinless, boneless chicken breast halves
Salt, pepper and garlic powder (optional) to taste
All-purpose flour for dredging
2 TBSP olive oil
1 cup dry white wine
1 cup chicken stock or water
¼ cup chopped fresh herbs such as parsley, cilantro, and chives
2 TBSP capers (optional)
2 TBSP butter
1 TBSP flour

Season the chicken breasts with salt, pepper and garlic powder and coat lightly with flour. Heat the olive oil in a skillet over moderate heat and sauté the chicken breasts until golden brown on both sides and firm to the touch. Transfer the chicken to an oven-proof platter and keep warm in a 200° oven. Add the wine and chicken stock to the skillet and reduce it by half, being sure to scrape up all the brown bits in the skillet as you stir. In a small bowl cut up butter into small pieces and add the flour and mix well. Addthis to the sauce and mix well. Stir in the fresh herbs and the optional capers, and adjust the seasoning with salt and pepper, if needed. Spoon the sauce over the chicken and serve immediately. Serves 4 to 6.

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