Chicken with Garlic and Herb Sauce

  • Servings : 3
  • Prep Time : 5m
  • Cook Time : 15m
  • Ready In : 20m

This chicken can be on the table in less than 20 minutes! Great by itself with a side or it can be served over rice, toast or pasta.


  • 3 organic chicken breast, no more than 1/2" thick
  • 2 T. Kerrygold Garlic & Herb butter
  • sea salt and fresh ground black pepper to taste
  • 3/4-1 c. dry white wine
  • 3/4-1 c. free range chicken broth
  • 1 T. white whole wheat flour


Step 1

If chicken is more than 1/2" thick pound to flatten a bit. Salt and pepper both sides.

Step 2

Melt butter over medium heat in a non-stick skillet. Make sure not to burn. As soon as the butter is melted and skillet is hot, place chicken in pan and cook on first side for 3 minutes. Turn and cook on other side for 3 minutes. Transfer chicken to plate.

Step 3

In skillet with remaining juices and butter, add 1/2 c. chicken broth and 1/2 wine. Stir to blend with pan drippings. Cook for 1-2 minutes.

Step 4

While juices, broth and wine are heating, in another bowl whisk 1 T. white whole wheat flour and 1/2 c. chicken broth. Whisk until totally blended. Add a couple of tablespoons of hot liquid from skillet into this mixture and whisk together. Slowly add this mixture to the hot mixture in the skillet, stirring constantly.

Step 5

Once blended, add chicken back in and cook for another 2-3 minutes to blend flavors. Serve.

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