Skillet Roasted Chicken Breast With Wine Sauce
I made this for dinner the other night, and my partner sadly asked where the gravy was before we started eating. By the end of the meal he was a convert. This comes together super quickly and only dirties one pan, which to me is a huge selling point. I served it with salad and stuffing that I threw together while the chicken breast roasted.
3 chicken breasts with skin on
2 tbsp olive oil
1 tsp each salt, pepper and thyme
2 cups dry white wine
2 tbsp butter
Preheat the oven to 400 degrees. Put a cast iron or oven-safe pan on the stove top on high until it gets really hot, while you rub your chicken breasts with the olive oil, and then coat with the salt, pepper and thyme. Once the pan is super hot, but not smoking, lay your chicken breasts skin-down on the pan and allow to sear for 3 minutes or so. Once seared, flip once and immediately place in the oven for 15 minutes or so.
Remove the cooked chicken breasts from the oven and place on a plate to rest while you make the wine sauce. Put the pan back on a burner on medium heat and add the two cups of wine. Stir the wine, scraping the bottom of the pan to get up all the good stuff and incorporate it into the sauce. The wine will start to darken and will reduce down until it is a much thicker consistency. Once it gets to the point where you can drag the spoon through the sauce and see the pan for a couple of seconds before it fills in, add the 2 tablespoons of butter and reduce the heat. Allow the sauce to thicken again for 30 seconds or so before removing from the heat completely. Pour the wine sauce over the chicken breasts and serve.
Do you have a quick chicken recipe?