Chicken with Garlic and Herb Sauce2013-03-22
- 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
If chicken is more than 1/2" thick pound to flatten a bit. Salt and pepper both sides.
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.
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.
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.
Once blended, add chicken back in and cook for another 2-3 minutes to blend flavors. Serve.