Ingredients for Chicken Breasts With Wine And Cream Reduction
- 4 (6-ounce) boneless, skinless chicken breasts
- 1 cup chopped fresh tomatoes
- 2 finely chopped shallots
- 1 tablespoon chopped fresh tarragon
- ½ cup all-purpose flour
- Salt and freshly ground black pepper, to taste
- 1 teaspoon Sunny Paris seasoning (or your favorite herb blend), plus more to taste
- ½ cup dry white wine (such as Sauvignon Blanc)
- ½ cup heavy cream
- 1 tablespoon Dijon mustard
- 1 tablespoon butter
- 1 tablespoon olive oil
- Fluffy white or brown rice (for serving)
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How to Make Chicken Breasts With Wine And Cream Reduction
- Pat 4 (6-ounce) boneless, skinless chicken breasts very dry with paper towels. Gently pound to an even thickness of about ½ inch.
- Season chicken generously on both sides with salt, pepper, and 1 teaspoon Sunny Paris seasoning (or your favorite herb blend).
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large sauté pan over medium-high heat until shimmering.
- Lightly dredge chicken breasts in ½ cup all-purpose flour, shaking off any excess.
- Sauté chicken for 3-4 minutes per side, until golden brown and cooked through. Reduce heat if browning too quickly.
- Remove chicken from pan and set aside on a plate, covering to keep warm.
- Add 2 finely chopped shallots to the pan and sauté for 2 minutes until softened.
- Pour in ½ cup dry white wine (such as Sauvignon Blanc) and scrape up any browned bits from the bottom of the pan. Increase heat to high and reduce wine until it forms a thick glaze (about 2-3 minutes).
- Stir constantly during reduction.
- Stir in ½ cup heavy cream and 1 tablespoon Dijon mustard. Season with additional salt, pepper, and Sunny Paris seasoning to taste.
- Bring to a simmer over medium-high heat, stirring until the sauce thickens slightly (about 1-2 minutes).
- Stir in 1 cup chopped fresh tomatoes and 1 tablespoon chopped fresh tarragon.
- Return chicken to the pan along with any accumulated juices.
- Reduce heat to low, cover, and simmer for 2 minutes to heat through.
- Serve immediately over fluffy white or brown rice.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
7g
Fat
72g
Carbs
4g
