Chicken Breasts with White Wine Sauce

Boneless chicken breasts sautéed in oil and butter and served with a white wine pan sauce are a quick and easy answer to “what’s for dinner?” I serve them with parsley potato slices (recipe below) and peas for a simple midweek dinner. This recipe would work equally well with pork tenderloin or minute steaks. And mashed potatoes would be good with it too if you want something even simpler.

Ingredients

2 chicken breasts, 4 to 6 ounce each

Flour to dredge, about 2 Tbsp.; I use rice flour to make a gluten-free dish

Salt and pepper to taste

Extra virgin olive oil

Butter

½ cup white wine

1 tsp. dried thyme leaves

Method

Place each chicken breast in turn between two sheets of plastic wrap and pound to a uniform ⅜-inch thickness. Spread the flour on a plate and season with salt and pepper. Dredge the chicken to coat thoroughly, shaking off any excess.

Heat the oil and butter in a frying pan over high heat. When just smoking, add the chicken and sauté for 2 or 3 minutes on each side. Set aside and keep warm.

Pour off any excess oil and add the wine to the hot pan. Boil vigorously while deglazing the pan. When the wine has nearly evaporated, add the thyme and remove from the heat. Stir in about 1 Tbsp. butter. Taste and adjust seasoning. Return the chicken to the pan to coat with sauce and rewarm. Serve the sauce over the chicken.

Parsley Potato Slices

These potatoes, somewhere between steamed and fried, are perfect with sautéed chicken or pork chops. Make sure to take the time to ensure that they are done through and lightly browned. And don’t scrimp on the parsley.

Ingredients

3 or 4 medium firm white potatoes, about 1 pound

I medium onion, halved through the root and thinly sliced.

Extra virgin olive oil

Salt and pepper

1 Tbsp. lemon juice

2 Tbsp. or more chopped fresh parsley

Method

Scrub or peel the potatoes. Using a mandolin, food processor, or knife slice the potatoes into even slices 4 mm (3/16 inch) thick. Heat the oil in a large, 12-inch, non-stick fry pan over medium heat. Add the onions and cook until soft, about five minutes. Turn the heat down to medium. Rinse the potato slices and dry them well with a kitchen towel. Add to the pan and toss to combine. Sprinkle with salt and a good grind of fresh black pepper. Cover and cook, tossing or stirring regularly for about 20 minutes or until the potatoes are soft and starting to brown. Remove the cover and turn the heat up medium high. Continue to toss or stir until lightly browned. Add the lemon juice and parsley. Toss for another minute or two and serve.

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