Category
Poultry
Servings
4
Ingredients
- Oil, as needed
- 4 chicken breasts, 6oz. each., boneless, skinless 1⁄4c flour
- 1⁄4t salt
- 1⁄4t pepper
- 1T fresh thyme
- 1T fresh rosemary, chopped
- 1T fresh oregano, chopped
-
2–3 cloves garlic, peeled and finely chopped
-
1⁄2c white wine
- 3⁄4c chicken stock or broth
- 1⁄4c fresh Italian parsley or chervil, chopped
Directions
- Heat the oil in a large sauté pan on Medium-High (375°F).
Dredge the chicken in flour seasoned with salt and pepper. Shake off the excess flour.
Add the chicken to the pan and brown on both sides; set aside.
Add the herbs, garlic, and wine to the sauté pan and simmer on Medium-High (375°F).
When the mixture is brought back up to temperature, add the chicken to the pan.
Add the chicken stock and bring everything back to simmer on Medium-Low (175°F).
Cover and cook the chicken for about 10–12 min., or until its internal temperature reaches 170°F.
Before serving, sprinkle with fresh parsley or chervil.
Recipe Note
TIP:
If you don’t have fresh thyme, rosemary or oregano, you can substitute with 1t of dried thyme, rosemary, or oregano.
