Chicken with Red Wine Reduction
Transform your dinner table into a gourmet experience with this elegant Chicken with Red Wine Reduction recipe. Juicy, golden-seared chicken breasts are simmered to perfection in a rich, velvety sauce made from dry red wine, fragrant garlic, aromatic shallots, and fresh thyme. The sauce, gently sweetened with a hint of sugar and finished with silky butter, beautifully enhances the natural flavors of the chicken. Perfect for date nights or cozy entertaining, this restaurant-quality dish pairs wonderfully with creamy mashed potatoes or roasted vegetables. Ready in under an hour, this dish combines ease with sophistication, making it a must-try for lovers of elevated home cooking. Keywords: chicken with red wine reduction, gourmet chicken recipe, red wine sauce, elegant dinner recipe.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts (boneless, skinless)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 2 tablespoons Olive oil
- 3 tablespoons Unsalted butter
- 2 cloves Garlic, minced
- 1 medium Shallot, finely chopped
- 1 cup Dry red wine (e.g., Cabernet Sauvignon, Merlot)
- 0.5 cup Chicken stock
- 3 sprigs Fresh thyme sprigs
- 1 teaspoon Sugar
Instructions
Season both sides of the chicken breasts with salt and black pepper.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
Add the chicken breasts to the skillet and sear for 3-4 minutes per side until golden brown. Remove the chicken from the skillet and set aside on a plate.
In the same skillet, lower the heat to medium and add 2 tablespoons of unsalted butter.
Add the minced garlic and chopped shallot to the skillet, stirring and cooking for 1-2 minutes until fragrant and softened.
Carefully pour in the red wine and chicken stock, stirring to deglaze the skillet and scrape up any browned bits at the bottom.
Add the thyme sprigs and sugar to the liquid, stirring to combine.
Let the sauce simmer on medium heat for 8-10 minutes until reduced by half and slightly thickened.
Return the chicken breasts to the skillet, spooning the sauce over the top. Cover with a lid and let the chicken cook in the sauce for an additional 10-12 minutes, or until the internal temperature reaches 165°F (74°C).
Remove the chicken from the skillet and place on a serving platter. Discard the thyme sprigs from the skillet.
Whisk the remaining tablespoon of butter into the sauce for a silkier finish.
Pour the red wine reduction sauce over the chicken and serve immediately with your choice of sides, such as mashed potatoes or roasted vegetables.
Nutrition Facts
Calories |
2011 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.9 g | 117% | |
| Saturated Fat | 32.3 g | 161% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 695 mg | 232% | |
| Sodium | 2960 mg | 129% | |
| Total Carbohydrate | 21.5 g | 8% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 9.9 g | ||
| Protein | 224.4 g | 449% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 150 mg | 12% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2233 mg | 48% | |
*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.
