Chicken Breasts with Wine and Cream Reduction
Indulge in the rich and comforting flavors of Chicken Breasts with Wine and Cream Reduction, a dish that effortlessly combines elegance with simplicity. Perfectly pan-seared chicken breasts are nestled in a luxurious sauce made from dry white wine, savory chicken stock, and velvety heavy cream, infused with the aromatic depth of sautéed shallots, garlic, and fresh thyme. This 45-minute recipe strikes a perfect balance between sophistication and ease, making it ideal for both cozy family dinners and special occasions. Serve it with creamy mashed potatoes, steamed rice, or crusty bread to soak up every drop of the luscious, flavor-packed sauce. Whether you're hosting or indulging midweek, this recipe transforms simple ingredients into a restaurant-style masterpiece.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup All-purpose flour
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 medium Shallots
- 3 Garlic cloves
- 1 cup Dry white wine
- 0.5 cup Chicken stock
- 0.75 cup Heavy cream
- 1 teaspoon Fresh thyme
- 1 tablespoon Fresh parsley
Instructions
Season the chicken breasts on both sides with salt and pepper.
Dredge the chicken breasts lightly in flour, shaking off any excess.
In a large skillet, heat the olive oil and butter over medium-high heat until hot and shimmering.
Add the chicken breasts to the skillet and cook for 4-5 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Finely dice the shallots and mince the garlic cloves.
In the same skillet, reduce the heat to medium and add the chopped shallots. Sauté for 2-3 minutes until softened.
Add the minced garlic and cook for an additional 30 seconds until fragrant.
Pour in the white wine and scrape any browned bits from the bottom of the skillet. Let the wine simmer for 5 minutes until reduced by half.
Stir in the chicken stock and heavy cream, then add the fresh thyme. Simmer for another 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
Return the chicken breasts to the skillet and spoon the sauce over them. Simmer for 2-3 minutes to reheat and meld the flavors together.
Garnish with freshly chopped parsley before serving. Serve hot, paired with mashed potatoes, rice, or crusty bread to soak up the creamy sauce.
Nutrition Facts
Calories |
2422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.0 g | 178% | |
| Saturated Fat | 61.2 g | 306% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 825 mg | 275% | |
| Sodium | 3009 mg | 131% | |
| Total Carbohydrate | 40.9 g | 15% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 6.9 g | ||
| Protein | 226.2 g | 452% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 142 mg | 11% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 389 mg | 8% | |
*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.
