Chicken Scarborough Fair
Transport your taste buds to a culinary masterpiece with Chicken Scarborough Fair, a dish inspired by timeless flavors and infused with fresh herbs. This elegant yet approachable recipe features tender, golden-seared chicken breasts simmered in a luscious, herbaceous sauce made with parsley, sage, rosemary, and thyme—iconic herbs that lend their aromatic magic to every bite. Deglazed with dry white wine and brightened with a splash of lemon juice, the sauce perfectly complements the juicy chicken, creating a restaurant-quality meal in just 45 minutes. Ideal for dinner parties or weeknight indulgence, this dish pairs beautifully with rice, mashed potatoes, or roasted vegetables for a hearty, flavor-packed feast. Elegant simplicity meets homestyle comfort in Chicken Scarborough Fair, a recipe destined to impress!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 3 pieces Garlic cloves, minced
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Fresh sage, chopped
- 2 teaspoons Fresh rosemary, chopped
- 1 teaspoon Fresh thyme, chopped
- 1 cup Dry white wine
- 1 cup Chicken broth
- 2 tablespoons Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
Instructions
Pound the chicken breasts to an even thickness using a meat mallet or rolling pin between two sheets of plastic wrap.
Season both sides of the chicken breasts with salt and black pepper.
Heat the olive oil and butter over medium-high heat in a large skillet.
Add the chicken breasts to the pan and sear for 4-5 minutes on each side until golden brown. Remove the chicken and set aside.
In the same skillet, lower the heat to medium and add the minced garlic. Sauté for 1 minute, being careful not to burn it.
Stir in the parsley, sage, rosemary, and thyme, cooking for another minute to release their aromas.
Deglaze the pan by adding the white wine, scraping up any brown bits from the bottom of the skillet. Let it simmer for 2-3 minutes to reduce slightly.
Pour in the chicken broth and lemon juice. Stir to combine.
Return the chicken breasts to the skillet, nestling them into the sauce. Lower the heat to a gentle simmer.
Cover the skillet and cook for 12-15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
Taste the sauce and adjust the seasoning with salt and pepper if needed.
Serve the chicken breasts hot over rice, mashed potatoes, or alongside roasted vegetables, drizzling the herb sauce generously over the top.
Nutrition Facts
Calories |
1832 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.0 g | 97% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 638 mg | 213% | |
| Sodium | 3587 mg | 156% | |
| Total Carbohydrate | 13.8 g | 5% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 3.8 g | ||
| Protein | 218.4 g | 437% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 148 mg | 11% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 533 mg | 11% | |
*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.
