Fried chicken breasts with white wine sauce

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 4

These roasted chicken breasts are served with a sauce made with white wine, lemon juice, garlic and parsley.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.9 kg chicken breasts with skin
1/4 cup white wine
2 tablespoons grape seed oil
1/2 - 3/4 cup flour
1 tbsp. salt
1 tbsp. ground black pepper
1/4 cup finely diced onion or shallot
1/4 cup fresh lemon juice
2 tablespoons minced garlic
2 tablespoons chopped fresh parsley leaves
3 tbsp (45 g) butter at room temperature

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Cooking the dish according to the recipe:

For the breading, combine flour, salt, and pepper in a small bowl. Then sprinkle the chicken pieces with flour on all sides to ensure they are well coated. Heat the grapeseed oil in a skillet over medium-high heat.

Place the breaded chicken skin-side down and lightly brown for 4-5 minutes. Then flip the chicken over and brown the other side for another 4-5 minutes.
Preheat oven to 190°C.

Once the chicken is browned, continue cooking it in the oven until the internal temperature reaches 160–175°F (71–74°C), about 6 minutes. When the chicken is done, remove it from the oven and keep it warm, covered. Drain any excess oil from the pan.

Return the pan to medium heat, deglaze it with wine, and let it evaporate. Then add the onion, stir, and cook until slightly translucent, 3-4 minutes. Then add the lemon juice and garlic, stir again, and heat through.

Finally, reduce the heat and add the parsley and butter to create a sauce. Pour the sauce over the chicken when serving.

Categories:

recipe / Dinner / Main courses / Bird / Robert Irvine

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