Serve with: Grilled or broiled tomatoes, peas or beans and French bread or a simple side starch. In this dish you can't beat the classic French home-style preparation — a simple, delicious butter sauce flavoured with fresh herbs and made from the reduced wine cooking liquid.
- Portion size 4 servings
Ingredients
Method
Season chicken with pepper and salt. In skillet, heat oil over medium-high heat; brown chicken all over, about 8 minutes. Drain fat from pan.
Add wine; cover and simmer over medium heat for about 8 minutes or until juices run clear when chicken is pierced. Transfer chicken to serving plate; cover and keep warm.
Add minced garlic to pan; bring to boil and boil until liquid is reduced to 1/4 cup (50 mL). Reduce heat to medium-low. Whisk in butter, piece by piece. Stir in herbs. Pour over chicken.
Nutritional facts <b>Per serving:</b> about
- Sodium 184 mg
- Protein 21 g
- Calories 336.0
- Total fat 25 g
- Cholesterol 99 mg
- Saturated fat 10 g
- Total carbohydrate 1 g
%RDI
- Iron 9.0
- Folate 3.0
- Calcium 2.0
- Vitamin A 14.0
