Delicious Chicken Breast Sauteed in Brown Wine Sauce Recipe
If you’re looking for a simple yet delicious way to cook chicken that will impress your family and friends, then this recipe is perfect for you. This sauteed chicken breasts with brown wine sauce recipe will bring an extraordinary taste to your dining table.
The dish won’t take long to cook and will make you feel like a professional chef in no time! The rich and decadent brown wine sauce made with shallots, butter, and port wine contrasts beautifully with the simplicity of sautéed chicken breasts, leaving your taste buds wanting more.
Not only is this recipe impressive to your guests, but it’s also versatile as it can be paired with a wide variety of side dishes from creamy mashed potatoes to fragrant rice pilaf. Even better, the leftovers are great for meal prep or as a quick lunch option.
So let me show you how easy it is to create this mouth-watering dish that will become a staple on your family menu for years to come.
Why You’ll Love This Recipe
Are you ready to elevate your dinner game? Look no further than this delicious Chicken Breasts Sauteed in Butter with Brown Wine Sauce recipe. Here are a few reasons why this dish is sure to become a staple in your kitchen:
Firstly, the combination of butter sauteed boneless chicken breasts and a rich wine sauce is simply irresistible. You won’t be able to resist the aroma of garlic and shallots sizzling in golden brown butter as you add chicken breasts to the skillet. The resulting pan sauce made with port wine and bouillon is so packed with savory flavor that you’ll want to pour it over everything.
Secondly, this recipe is easy peasy! You’ll only need a handful of ingredients and a few simple steps to create an impressive and tasty main course. Plus, if you’re planning to have guests over or you’re looking for a special date-night meal, this Chicken Breasts Sauteed in Butter with Brown Wine Sauce recipe is sure to impress.
Thirdly, this dish is versatile. You can enjoy it with a variety of sides, such as roasted vegetables, mashed potatoes or rice pilaf. It’s also perfect for serving as part of a formal meal or casual gathering. And, if you have leftovers, they make for a great next-day lunch too.
Lastly but not least, this flavorful chicken recipe pairs well with different wines for added sophistication at dinner dates or when entertaining guests. Whether you choose white wine or red wine, the sauce made from its richness will elevate any glass of vino.
In summary, this Chicken Breasts Sauteed in Butter with Brown Wine Sauce recipe is easy to make delicious and versatile enough for any occasion. So why not give it a try tonight? Your taste buds (and guests) will thank you!
Ingredient List
- 4 boneless skinless chicken breasts
- 4 teaspoons flour
- 1 teaspoon salt, divided
- Pepper, divided
- 2 tablespoons olive oil
- 3 tablespoons butter, divided
- 1 tablespoon chopped shallot
- 2 garlic cloves, minced
- 1 cup white wine
- 1 cup chicken bouillon or broth
- 1/4 cup port wine
- Fresh parsley, for garnish
The Recipe How-To
Step 1: Prepare the Ingredients
Gather all your ingredients and neatly arrange them on your countertop. Prep the chicken breasts by seasoning each with salt and pepper on both sides.
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- salt and freshly ground black pepper
- ¼ cup flour
- 1 tbsp butter
- 1 shallot, minced
- 8 oz. sliced baby bella mushrooms
- 1 tsp bouillon (chicken or vegetable)
- ½ cup water
- ½ cup white wine or port wine
Step 2: Start Cooking
- Heat up a large skillet over high heat. Add olive oil and let it get hot.
- Once hot, add chicken breasts to the skillet and cook for about 4-5 minutes per side, or until golden brown.
- Remove the chicken from the skillet and set it aside.
- Turn down the heat to medium then add butter into the skillet. Add shallots next then sauté them until they become translucent and aromatic, around a minute or two.
- Add in sliced mushrooms into the skillet then let them cook for another minute.
- Put some flour into the skillet then whisk everything together until you get a smooth mixture.
- Pour in bouillon and water into the skillet, continue to stir so no lumps form.
- After several minutes of cooking, pour in either white wine or port wine of your choice. Continue stirring as you pour the wine, making sure there are no lumps in your mixture.
Step 3: Finish Cooking
- Immediately add back the chicken breasts into the pan swirling around to coat with sauce. Cover with the pan lid then reduce heat to medium-low, and simmer for 3 to 5 minutes until chicken is cooked through.
- Add parsley onto the dish for garnish then serve.
This recipe serves four (4) adults. You can serve this with mashed potatoes or rice on the side, and a crisp green salad to make it more substantial. Enjoy your sizzling hot Chicken Breasts Sauteed in Butter with Brown Wine Sauce!
Substitutions and Variations
If you’re looking to switch things up with this recipe, there are plenty of substitutions and variations you can try out. Here are a few ideas to get started:
– Wine: If you don’t have port wine on hand, try substituting it with a red or white wine instead. A dry white wine like Chardonnay or Pinot Grigio would be a great alternative for the white wine sauce.
– Chicken: While boneless, skinless chicken breasts work great for this recipe, you could also try using chicken thighs or drumsticks. Keep in mind that cooking time may vary depending on which cut of chicken you use.
– Mushrooms: Feel free to experiment with different types of mushrooms. Cremini, shiitake, and oyster mushrooms would all be great options in place of the baby bella mushrooms.
– Herbs: Don’t hesitate to mix up the herbs used in this recipe. Instead of parsley, you could try using thyme or rosemary for a different flavor profile.
– Sauce: You can also switch up the sauce entirely if you’d like. A creamy mushroom sauce would pair well with the sauteed chicken breasts if you’d like to make it more indulgent. Alternatively, a squeeze of lemon juice or a sprinkling of Parmesan cheese could add some extra flavor to the dish.
By trying out these substitutions and variations, you can make this recipe your own and add some variety to your dinner rotation.
Serving and Pairing
This dish of Chicken Breasts Sauteed in Butter with Brown Wine Sauce is flavorful and rich, perfect for a special dinner with family and friends. The chicken breasts are golden brown, coated in a savory butter sauce that has been infused with the flavors of shallots, fresh parsley, and port wine.
To really bring out the flavors of this dish, I recommend pairing it with a side of roasted vegetables or a simple salad with a light vinaigrette dressing. The freshness of these sides will complement the richness of the sauce and enhance the overall taste of the meal.
For wine pairing options, you can’t go wrong with a Chardonnay. This full-bodied white wine has a smooth finish that perfectly complements the buttery texture of the chicken and sauce. A Sauvignon Blanc also works well due to its fruity notes and acidic finish which cuts through the richness of the sauce.
Overall, this dish offers a delightful balance of flavors and textures that make it perfect for special occasions or simply impressing your loved ones during an everyday meal.
Make-Ahead, Storing and Reheating
If you’re looking to save some time, you can make the chicken breasts sautéed in butter with brown wine sauce ahead of time, and store it in the refrigerator for up to three days. When reheating, be sure to only reheat what you’ll need to keep the dish as fresh as possible. You can reheat the chicken by gently warming it up in a skillet or in the oven. Keep in mind that reheating it too quickly or at too high of a temperature can cause the chicken to become rubbery, so it’s best to take your time and go slow. You can even add a small amount of chicken bouillon or white wine sauce to help moisten the chicken while reheating.
If you have leftover sauce, you can store it separately in an airtight container in the refrigerator for up to a week. Simply reheat in a small saucepan over low heat before using.
This recipe can also be frozen for future use. After cooking, allow the chicken and sauce to cool completely before transferring them into an airtight container or freezer bag. This recipe will keep well in the freezer for up to three months.
When it comes time to defrost your frozen chicken breasts and sauce, place it into the refrigerator overnight. Once thawed, simply reheat as instructed above.
With these make-ahead tips, storing and reheating your chicken breasts sautéed in butter with brown wine sauce is easy and convenient – so you can enjoy this delicious meal anytime you like!
Tips for Perfect Results
To ensure that your chicken breasts sautéed in butter with brown wine sauce turn out perfectly, there are some tips and tricks you should keep in mind. Here are a few essential tips to help you achieve the best results:
1. Use a Heavy-Bottomed Skillet: When sautéing chicken, it is best to use a heavy-bottomed skillet. This will help your chicken cook evenly without burning or sticking to the pan.
2. Season Your Chicken: Be sure to season your boneless chicken breasts with salt and black pepper before cooking them. Seasoning gives the dish a better taste.
3. Let Your Chicken Rest Before Slicing: After cooking the chicken breasts, give them time to rest before slicing into them. This allows the juices to redistribute throughout the meat and keep it juicy and tender.
4. Don’t Overcook Your Chicken: One of the most common mistakes people make when cooking chicken is overcooking it, leading to a dry and tough texture. The best way to tell if your chicken is cooked is by using a meat thermometer. For boneless, skinless chicken breasts, cook them until they reach an internal temperature of 165°F (74°C).
5. Add Butter at High Heat: For that golden-brown color on your sautéed chicken, make sure you add butter or olive oil over high heat. Once melted, reduce heat to medium-high and add your chicken.
6. Make sure not to overcrowd the pan while cooking boneless skinless chicken breasts.
By following these simple, yet effective tips, you can create a delicious and flavorful meal that will impress your guests or family members every time!
Bottom Line
In conclusion, sauteed chicken breasts in butter with brown wine sauce is a sophisticated yet easy-to-make dish that will leave your taste buds singing. The blend of wine sauce with fresh tomato, mushrooms, shallots, and other ingredients complements the chicken impeccably. With the variations and substitutions mentioned in this recipe, you can customize it to suit the needs of any group or occasion. This dish is perfect for a family dinner, hosting an event or celebrating special moments with friends.
So, next time you want to have a hearty meal with rich flavors but don’t want to spend hours in the kitchen, consider making sauteed chicken breasts in butter with brown wine sauce. Not only will it be a hit at your table, but it will also leave an unforgettable impression on your guests.
Therefore, don’t hesitate to try out this recipe today and enjoy the mouth-watering savory flavors that come with it.
Chicken Breasts Sauteed in Butter With Brown Wine Sauce Recipe
Ingredients
For Chicken
- 4 boneless chicken breasts (pounded thin)
- 1/4 teaspoon salt
- 1 big pinch pepper
- 1 cup flour (spread on 8-inch plate)
- 6 tablespoons clarified butter
For Sauce
- 1 tablespoon minced shallot
- 1/4 cup port wine
- 2/3 cup beef stock or 2/3 cup bouillon
- 2 tablespoons minced parsley
Instructions
- Just before sauteing sprinkle the chicken breasts with salt and pepper, roll then in the flour and shake off excess flour.
- Pour clarified butter into skillet to a depth of about 1/16". Set over moderately high heat. Add the breasts. Adjust heat as necessary to keep the butter from getting any darker than a deep yellow.
- Saute for three minutes, then turn breasts and saute an additional 3 minutes. Press the tops with your finger. As soon as they are springy to the touch, they are done. Remove to a warm plate, leaving the butter in the pan.
- For Sauce: after removing the breasts from the pan, add the shallots to the remaining butter and saute for a moment. Add the wine and stock and boil down rapidly over high heat until the liquid is lightly syrupy. Pour over the chicken and sprinkle with parsley.