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Chicken with White Wine and Fresh Herb Sauce

By The Canadian Living Test Kitchen

Tested till perfect

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Chicken with White Wine and Fresh Herb Sauce

This recipe makes 4 servings

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Nutritional Info
Per serving: about -
cal 336
pro 21 g
total fat 25 g
sat. fat 10 g
carb 1 g
fibre 0
chol 99 mg
sodium 184 mg
% RDI: -
calcium 2
iron 9
vit A 14
folate 3

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.

Ingredients

  • 1-1/2 lb chicken pieces, (with skin)
  • 1/4 tsp pepper
  • 1 pinch salt
  • 2 tbsp vegetable oil
  • 1 cup white wine or chicken stock
  • 1 clove garlic, minced
  • 1/4 cup butter, cut in pieces
  • chopped Fresh herbs, (see tips below)

Preparation

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.

Additional information :

Tips:
Use any of the following chopped fresh herbs and herb mixtures: 3 tbsp (50 mL) basil or parsley; 3 tbsp (50 mL) parsley and 2 tsp (10 mL) tarragon, oregano, rosemary, thyme or marjoram; 1 tbsp (15 mL) each parsley, chives and chervil (optional) and 2 tsp (10 mL) tarragon.

If fresh herbs are unavailable, use one-third of the amount dried herbs instead.

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