A delightful chicken dish featuring a creamy garlic and white wine sauce, perfect for a cozy dinner.
Place the chicken breasts between two sheets of plastic wrap and gently pound them to an even thickness.
Pounding the chicken ensures even cooking and prevents dryness.
Dredge the chicken in the flour, shaking off any excess.
Coating the chicken lightly helps create a nice crust when cooked.
Heat the butter in a sauté pan over medium heat until melted and slightly bubbling.
Using unsalted butter allows you to control the saltiness of the dish.
Add the chicken to the pan and cook for about 3 minutes on each side until golden brown.
Avoid overcrowding the pan to ensure proper browning.
Remove the chicken from the pan and set aside.
Keep the chicken warm by covering it with foil.
In the same pan, sauté the minced shallots and garlic until fragrant, about 1 minute.
Stir constantly to prevent the garlic from burning.
Deglaze the pan with the white wine, scraping up any browned bits from the bottom.
Deglazing adds depth of flavor to the sauce.
Season the sauce with salt and white pepper to taste.
Taste the sauce as you season to achieve the desired balance.
Stir in the heavy cream and let the sauce simmer for 2 minutes to thicken.
Simmering allows the flavors to meld and the sauce to thicken.
Return the chicken to the pan, spooning the sauce over it, and cook for another 2 minutes.
Ensure the chicken is fully coated with the sauce for maximum flavor.
Serve the chicken with the sauce drizzled over it, paired with your favorite sides.
Garnish with fresh herbs like parsley for a pop of color and freshness.
Continue in our app for the best experience
