Chicken Breasts with White Wine Pan Sauce

foodandwine.com

TWCoffey

4 (10-ounce) skin-on airline chicken breasts

1 ¼ teaspoons kosher salt, plus more to taste

½ teaspoon black pepper, plus more to taste

1 tablespoon neutral oil (such as grapeseed)

¼ cup sliced spring onion bulb (from 1 large spring onion), sliced green garlic bulbs, or sliced ramp bulb and greens

⅓ cup dry white wine

1 cup chicken stock or lower-sodium chicken broth

2 tablespoons crème fraîche

3 tablespoons chopped mixed tender fresh herbs (such as tarragon, dill, chives, and parsley)

1 teaspoon fresh lemon juice

Directions at foodandwine.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer