Chicken with Wine-Herb Sauce

chicken-sauce Photo: Christopher Testani


  • 2 8-oz. boneless, skinless chicken breast halves
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon plus 2 tsp. olive oil
  • 2 tablespoons finely chopped shallot
  • 1/3 cup dry white wine
  • 1/2 teaspoon finely chopped fresh thyme
  • 1 tablespoon cold, unsalted butter, diced


1. Slice through each chicken breast horizontally to form 2 thin cutlets. Warm a 12-inch skillet over medium-high heat; season chicken on both sides with salt and pepper. Add 1 Tbsp. oil to skillet; swirl to coat. Add chicken and cook, undisturbed, until golden, about 2 minutes. Turn and cook until just cooked through, 1 to 2 minutes longer. Transfer to a platter and tent with foil to keep warm.

2. Add remaining 2 tsp. oil and shallot to skillet; sauté for 1 minute. Add wine and cook, stirring to release brown bits from bottom of skillet, until liquid has reduced by about half, 1 to 2 minutes. Add thyme and remove skillet from heat. Add butter and swirl until sauce is creamy. Spoon sauce over chicken and serve.

  • Prep Time:
  • Cook Time:
  • Yield: Serves: 4

Nutritional Information

Calories per serving: 224
Fat per serving: 11g
Saturated fat per serving: 3g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 24g
Carbohydrate per serving: 1g
Fiber per serving: 0.0g
Cholesterol per serving: 80mg
Iron per serving: 1mg
Sodium per serving: 373mg
Calcium per serving: 9mg

Good to Know

Prep first. If you begin mincing the shallots and garlic when it's time to toss them in the skillet, you could overheat the oil and scorch the food.

This Recipe Is