Herb and wine chicken
- 4 skinless, boneless chicken breasts , about 180 g each
- 1/2 tsp salt
- 2 tbsp butter
- 1/2 cup white wine
- 1 tbsp lemon juice
- 2 tsp fresh thyme
- LAY chicken breasts between 2 sheets of waxed paper. Using a rolling pin, pound each breast until evenly flat, about 3/4 in. thick. Sprinkle with salt and season with pepper.
- MELT 1 tbsp butter in a large frying pan over medium. Add chicken and cook until golden, 3 to 4 min per side. Transfer to a platter.
- ADD wine and lemon juice to pan. Bring to a boil. Using a wooden spoon, scrape up any brown bits from pan bottom. Continue boiling until the sauce is reduced to 1/4 cup, 1 to 2 min. Stir in remaining butter and thyme. Spoon over chicken. Serve with our crunchy, garlicky green beans.
Suggested side dish
Try our crunchy garlicky green beans.
Nutrition (per serving)
- 41 g,
- 1 g,
- 9 g,
- 430 mg.
A fruity pinot gris
The Mornington Peninsula, southeast of Melbourne, is home to some of Australia’s most interesting wines, including this succulent white. Use the same wine for cooking and serving.
Our pick: Cooralook Pinot Gris, Australia, $16.