Grilled Chicken Breasts with Wine Sauce
Elevate your dinner table with these tender, smoky Grilled Chicken Breasts paired with a luscious Wine Sauce. This recipe combines perfectly seasoned, juicy chicken—grilled to perfection with a paprika and garlic-infused marinade—with a velvety sauce made from dry white wine, chicken broth, and a touch of heavy cream for an elegant finish. Minced shallots and fresh parsley add layers of sophistication and flavor, making this dish ideal for both weeknight meals and special occasions. Ready in just 35 minutes, this recipe is a quick yet impressive main course that pairs beautifully with roasted vegetables or herbed rice. Serve it up and enjoy a restaurant-quality meal at home!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts (boneless, skinless)
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Unsalted butter
- 1 piece Shallot (minced)
- 0.5 cup Dry white wine
- 0.5 cup Chicken broth
- 0.25 cup Heavy cream
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Preheat your grill to medium-high heat (about 400°F/200°C). If using a stovetop grill pan, preheat it over medium-high heat.
In a small bowl, combine the olive oil, garlic powder, paprika, salt, and black pepper to create a marinade.
Brush the chicken breasts with the marinade on both sides, ensuring they are evenly coated.
Place the chicken breasts on the grill. Cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C). Remove from the grill and let the chicken rest while preparing the wine sauce.
In a medium-sized skillet, melt the butter over medium heat.
Add the minced shallot to the skillet and sauté for 2-3 minutes until softened and fragrant.
Pour in the dry white wine, stirring to deglaze the pan and scrape up any browned bits. Let the wine reduce by half, about 4-5 minutes.
Add the chicken broth to the skillet and simmer for another 3 minutes.
Reduce the heat to low and stir in the heavy cream. Simmer for 2 minutes until the sauce thickens slightly.
Taste the sauce and adjust seasoning with additional salt and pepper, if needed.
Serve the grilled chicken breasts on a plate and drizzle the wine sauce generously over the top.
Garnish with chopped parsley before serving. Enjoy immediately!
Nutrition Facts
Calories |
1950 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.5 g | 125% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 714 mg | 238% | |
| Sodium | 2008 mg | 87% | |
| Total Carbohydrate | 13.0 g | 5% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 2.6 g | ||
| Protein | 219.3 g | 439% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 125 mg | 10% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2149 mg | 46% | |
*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.
