Ingredients for Chicken With Red Wine Reduction
- 4 boneless skinless chicken breasts
- 1 tsp. seasoning salt, 1/2 tsp. fresh ground black pepper
- flour
- 2 tablespoons butter
- 1 tablespoon olive oil
- chicken stock
- 1 cup dry red wine
- dijon mustard
- 1/2 cup Italian-style breadcrumbs
- 1/4 cup finely chopped shallots
- 2 cloves minced garlic
- 1 tablespoon balsamic vinegar
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How to Make Chicken With Red Wine Reduction
- Pat chicken breasts dry and season generously with a combination of Tom Douglas's Rub with Love Chicken Rub and Emeril's Chicken Rub.
- In a shallow dish, combine 1/2 cup Italian-style breadcrumbs.
- Dredge each chicken breast in the breadcrumbs, ensuring they are fully coated.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Sear the chicken breasts for 4-5 minutes per side, until golden brown and cooked through.
- Remove the chicken from the skillet and set aside.
- Add 1/4 cup finely chopped shallots and 2 cloves minced garlic to the skillet and sauté for 1 minute until fragrant.
- Pour in 1 cup dry red wine (like Pinot Noir or Cabernet Sauvignon), scraping up any browned bits from the bottom of the pan.
- Bring the wine to a simmer and cook for 5-7 minutes, or until the sauce has reduced by half and slightly thickened.
- Stir in 2 tablespoons butter and 1 tablespoon balsamic vinegar.
- Return the chicken breasts to the skillet and coat them in the sauce.
- Serve immediately over your favorite pasta, mashed potatoes, or rice.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
3g
Fat
34g
Carbs
1g
