Quick Chicken Breasts with Herb Sauce is a very simple but thoroughly tasty quick recipe that always hit the mark. Served with new potatoes and seasonal vegetables makes this a winter warmer. When you need a meal in a rush, this meal is ideal. Start to finish in forty minutes with a bit of sautéing with a skillet. The herbs sauce is made using the chicken juices from the skillet for extra flavour and intensity. The addition of capers to the sauce gives a lovely little kick whilst the dry white wine and chicken stock create a perfect flavour base.
Quick Chicken Breasts with Herb Sauce
A fast method to get the family or unexpected visitors fed with minimum of fuss. Serve on a bed of rice or pasta noodles for a quick meal.
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Add to CollectionServings: 4 people
Calories: 136kcal
Ingredients
- 6 large chicken breast skinned/boned
- 2 tbsp olive oil 30 ml
- 1/2 cup dry white wine 125 ml
- 1/2 cup chicken stock 125 ml
- 1 bunch parsley 60 ml, chopped
- 1 bunch cilantro coriander
- 2 tbsp butter 30 ml
- 2 tbsp capers 30 ml
- 1 pinch salt to taste
- 1 pinch ground pepper to taste
- all purpose flour for dredging
Instructions
- Season the chicken breasts with salt and pepper and coat lightly with flour.
- Heat the olive oil in a skillet over moderate heat and saute the chicken breasts until golden brown on both sides and firm to the touch.
- Transfer the chicken to an oven-proof platter and keep warm in a 200F (90C) oven.
- Add the wine and chicken stock to the skillet and reduce it by half, being sure to scrape up all the brown bits in the skillet as you stir.
- Stir in the fresh herbs and the optional capers and butter, and adjust the seasoning with salt and pepper.
- Spoon the sauce over the chicken and serve immediately.
Nutrition
Calories: 136kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 15mg | Sodium: 266mg | Potassium: 32mg | Fiber: 0.2g | Sugar: 0.3g
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