Chicken with White Wine and Fresh Herb Sauce

Author: Canadian Living

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

  • 1 1/2 lb chicken pieces (with skin)
  • 1/4 teaspoon pepper
  • 1 pinch salt
  • 2 tablespoons vegetable oil
  • 1 cup white wine
  • 1 cup chicken stock
  • 1 clove garlic minced
  • 1/4 cup butter cut in pieces
  • fresh herbs (see tips below)

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
  • Fibre 0.0
  • Folate 3.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 14.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Chicken with White Wine and Fresh Herb Sauce

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