"We always have the ingredients for this quick dish on hand," she says. 1 %. Cook for 3 or 4 minutes, then flip them in the same order as you placed them in the pan, and cook for 3 or 4 more minutes. Dredge one of the chicken breasts in the flour, coating both sides well. Sprinkle with onions and thyme. Turn chicken; cook 1-3 minutes longer or until juices run clear. Add SKILLET CHICKEN IN WHITE WINE SAUCE. 68 Chicken Breast Recipes to Make In Your Slow Cooker, Christmas Tree Delivery Is a Thing and We’re So on Board, Do Not Sell My Personal Information – CA Residents, 4 boneless skinless chicken breast halves (5 ounces each). I did not use flour. Sprinkle with salt and pepper. In a large resealable plastic bag, combine the flour, salt, paprika and pepper. In a small microwave-safe bowl, melt butter. Stir in flour until smooth. Microwave, uncovered, on high for 30-90 seconds or until bubbly, stirring twice. Test the oil/butter heat by flicking a little of the flour into it. Heat 2/3 of the butter and the olive oil in a large skillet (12") over medium heat. Chicken in White Wine Sauce – This last minute chicken recipe is made in just one skillet and is the perfect quick & easy recipe to get dinner on the table! Mix … Stir in chicken broth, white wine, and white wine vinegar; bring to a boil. Combine wine or broth and lemon juice; pour over chicken. Microwave, uncovered, on high for 3-4 minutes. Made with chicken breasts + a creamy white wine sauce, it’s so delicious! Gradually stir in 1/2 cup reserved juices. from the bottom of the pan. Discard remaining juices. Remove chicken and keep warm, reserving juices. It's amazing what a difference a simple sauce can make. 4.2 g STEP 3 Pour in the cream and add the spinach and garlic and simmer for further 10 minutes or until a desirable thickness … Original recipe: http://thegraystable.blogspot.com/2008/03/chicken-with-red-wine-reduction.html Arrange chicken in a round microwave-safe dish. When done, move the chicken breasts to a plate and keep them warm in the oven. Remove chicken and keep warm, reserving juices. Put a good handful of flour in a bowl, pie plate, or deep dinner plate, and keep it near the stove. Microwave, uncovered, on high for 3-4 minutes. Put a good handful of flour in a bowl, pie plate, or deep dinner plate, and keep it near the stove. It came out amazing, just what I wanted. If it sizzles and turns brown pretty quickly, it's ready to cook the chicken breasts. Cook until reduced to 1/4 cup (about 5 minutes). Serve over chicken. Mix the sauce ingredients together and keep handy also. Combine wine or broth and lemon juice; pour over chicken. Spoon the sauce over the chicken breats and serve immediately. Be sure and stir it well, all the time scraping up the bits of chicken, flour mix, etc. Although it tastes like it came from a little corner bistro, it's extremely quick and simple. Remove from heat; stir in butter and fresh chives. Stir in browning sauce. Sprinkle with onions and thyme. Instead I substituted a Tom Douglas’s Rub with Love chicken rub and Emeril’s Chicken Rub along with my own Italian style bread crumbs. Turn heat to high, add the chicken stock, red wine, mustard mixture to the pan and boil. Tilt the pan to one side, and mix in the remaining Tablespoon of butter. Total Carbohydrate Increase the heat of the pan to medium high when you place the first breast in the pan, dredge the next one and place in the pan, and so forth until all are in the pan. Arrange chicken in a round microwave-safe dish. Pan seared chicken breasts with a red wine reduction sauce is one of those dishes that will have your friends and family applauding.