3 chicken breasts, boneless, skinless- pounded to 1 inch thickness
salt and pepper
2 TBSP olive oil, separated
1/4 cup yellow onion, finely sliced
1/2 cup celery, finely sliced
1/2 cup carrots, finely sliced
1 clove garlic, minced
1/2 cup white wine
3/4 cup chicken stock
1 TBSP butter
1 tsp dill, chopped
1 tsp chives, chopped
salt & pepper
1 wedge of lemon
DIRECTIONS
Pat the chicken breasts dry and season liberally with salt and pepper.
Heat a skillet over high heat and add 1 TBSP olive oil. Carefully add the chicken breasts and sear on one side until golden brown, 1-2 minutes.
Turn over each breast. Turn the heat to low and cover with a lid. Cook 10 minutes on low. DO NOT REMOVE THE LID.
Once it has cooked 10 minutes leave the lid on, but turn off the heat and let sit 10 minutes.
Remove the chicken from the pan and set aside. Pour the drippings into measuring cup and add enough broth to fill 1 cup.
Add the remaining 1 TBSP of olive to the pan and heat over medium heat. Add the onion, celery, carrots, and garlic to the pan. Cook stirring continuously for 1-2 minutes until the vegetables begin to soften, but not browned.
Pour the white wine into the pan and allow to reduce until the pan becomes dry.
Add the drippings and chicken broth and reduce the liquid by half.
Turn off the heat and stir in the butter, dill, and chives.
Taste and season with salt and pepper. Add the juice of the lemon wedge and stir.
Slice the chicken and serve with the vegetables and herb broth.
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