Chicken and Red Wine Sauce
Elevate your next dinner with this elegant yet approachable Chicken and Red Wine Sauce recipe, a delightful fusion of tender seared chicken and a rich, velvety sauce. Featuring perfectly golden boneless chicken breasts enveloped in a flavorful reduction of dry red wine, chicken broth, fragrant fresh thyme, and a hint of tomato paste, this dish is a masterclass in French-inspired cooking made simple. Finely chopped shallots and minced garlic lend aromatic depth, while a final garnish of fresh parsley adds a bright, herbaceous touch. Ready in just 45 minutes with minimal prep, this savory dish is perfect for cozy date nights or dinner parties. Serve it alongside creamy mashed potatoes or crusty bread to soak up every last drop of the luxurious sauce.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons All-purpose flour
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 medium (finely chopped) Shallots
- 3 minced Garlic cloves
- 1 cup Red wine (dry)
- 1 cup Chicken broth
- 4 sprigs Fresh thyme
- 1 tablespoon Tomato paste
- 2 tablespoons (chopped) Fresh parsley
Instructions
Season the chicken breasts with salt and pepper on both sides.
Lightly coat the chicken breasts in all-purpose flour, shaking off the excess.
Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Sear the chicken breasts for 3-4 minutes on each side, or until golden brown. Remove from the skillet and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of butter to the skillet.
Add the chopped shallots and sauté for 2-3 minutes until softened.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the skillet.
Add the chicken broth, fresh thyme, and tomato paste. Stir to combine.
Return the chicken breasts to the skillet, ensuring they are partially submerged in the sauce.
Simmer over low heat for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
Remove the chicken from the skillet and discard the thyme sprigs.
Taste the sauce and adjust the seasoning with salt and pepper as needed.
Serve the chicken with the red wine sauce spooned over the top and garnish with chopped fresh parsley.
Nutrition Facts
Calories |
1970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.6 g | 99% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 654 mg | 218% | |
| Sodium | 3474 mg | 151% | |
| Total Carbohydrate | 41.1 g | 15% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 10.6 g | ||
| Protein | 224.9 g | 450% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 208 mg | 16% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 2880 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
