From the kitchen of Eileen Brys...
This delicious, simple-to-make chicken recipe is a favorite in the Brys household! Savor tender chicken covered in a fresh herb sauce with a light touch of citrus. We suggest enjoying it alongside your choice of sautéed veggies, and a glass of your favorite white wine. This might just be your new go-to chicken recipe to share throughout the spring and summer!
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4 (6oz) skinless, boneless chicken breast halves
1/3 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil
3 garlic cloves, minced
2 1/2 cups chicken stock
1/2 cup Brys Estate Pinot Blanc
1/2 teaspoon Secret Garden Herbs 'de Provence
1 tablespoon butter
3 teaspoons fresh lemon juice
Fresh thyme sprigs (optional)
Place each chicken breast halves, one at a time, into a gallon size Zip-Lock bag. Place on top of cutting board and pound to 1/2 inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with salt and pepper. Heat olive oil in a large nonstick skillet over medium heat. Add chicken and cook 6 minutes on each side or until done. Remove chicken from pan and keep warm by covering with foil. Add garlic and herbs 'de Provence to pan and cook for 1 minute, stirring constantly. Add chicken stock and wine and bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to about 1 1/2 cups (about 3 minutes). Remove from heat; add butter and lemon juice, stirring until butter melts. Add chicken back to pan and warm up with sauce. Serve sauce over chicken. Garnish with thyme sprigs, if desired.