May 08, 2014

Chicken Breast with Wine

Fresh herbs and a touch of white wine make all the difference in this dish.

servings: 4
time: 1 hour

4 chicken breast fillets
salt and pepper to taste
3 garlic cloves, minced
1 tbsp olive oil
1 tbsp fresh thyme
lemon zest
juice of 1 lemon
1 tbsp mustard
1 ½ cups dry white wine
1 cup sliced mushrooms
½ cup diced shallot or red onion
1 tbsp room temperature butter mixed with 1 tbsp flour


1 – In a large bowl, season the chicken breast with salt, pepper, garlic, olive oil, thyme, lemon juice, lemon zest and mustard.
2 – Add ½ cup of wine and let it rest, while you prepare the remaining ingredients.
3 – Heat a pan or large skillet and place a little bit of oil.
4 – At high temperature, put the chicken fillets and let it brown for 3 minutes, on each side.
5 – Remove from pan and place on a baking sheet. Bake (at 350°F) for 20 minutes.
6 – Return skillet to heat, add some olive oil to fry the onion.
7 – Add the mushrooms and cook until tender.
8 – Place 1 cup of white wine and, stirring constantly, allow evaporating almost completely.
9 – Add the butter and flour mixture and stir until it gets thick.
10 – Prove and adjust the salt and serve over the chicken fillets.
Tips and Options
  • After roasting the chicken, cover lightly with foil paper and let rest for 8-10 minutes before serving. That will make the meat more tender and juicy.
  • The chicken can be seasoned with hours in advance or even the day before, keeping in the refrigerator.

Original recipe (in Portuguese):
Filé de Frango ao Vinho.

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