White Wine Chicken
INGREDIENTS
2 boneless skinless chicken breasts
Salt and pepper
1/3 cup all-purpose flour
1 Tbsp olive oil
4 Tbsp Butter, divided
1 small finely chopped yellow onion
2 tsp minced garlic (2 cloves)
1 1/2 cups + 1 Tbsp low-sodium chicken broth, divided
1 cup dry white wine (e.g. Sauvigon Blanc)
2 tsp dried thyme
1.5 tsp cornstarch
DIRECTIONS
Slice chicken breasts in half through the thickness to create 4 portions total.
Heat oil in a frying pan over medium-high heat.
Place flour in a bowl. Season both sides of chicken breast portions with salt and pepper then dredge each side in flour, shake off excess flour.
Place chicken in skillet and cook until browned and cooked through, about 4 to 5 minutes per side (chicken should be 165F in center of thickest portion). Add more oil if needed.
Transfer chicken to a plate and cover with aluminum foil to keep warm.
Return skillet to medium heat. Add 2 Tbsp butter and stir to melt.
Add onions and saute until tender and golden brown, about 5 minutes. Add garlic and saute 30 seconds.
Slowly pour in 1 1/2 cups chicken broth and the white wine while scraping up browned bits from the bottom of the pan. Stir in thyme.
Bring to a simmer, then reduce heat to medium-low and let simmer until sauce has reduced to about 1/3 it's original volume (10-15 minutes).
In a small bowl whisk together 1 Tbsp chicken broth with cornstarch until smooth. Once sauce in skillet has reduced stir in the cornstarch mixture and cook until thickened, while whisking, about 1 minute.
Melt remaining 2 Tbsp butter in sauce. Season sauce with salt if needed and pepper to taste. Return chicken to sauce in skillet, spoon sauce over and serve.
