This chicken has become a family favorite. Seared and then slow simmered in a sophisticated -seeming sauce makes for a a butter-knife tender chicken.
White Wine Butter Garlic Chicken
- 1.5 lbs boneless, skinless chicken breasts cut lengthwise
- salt and pepper
- 1/2 cup flour for dredging
- 2 tbsp olive oil
- 1/2 cup dry white wine
- 2 cloves minced garlic
- 2 tbsp butter
- Preheat oil in large skillet.
- Season chicken with salt and pepper and then dredge (coat) lightly in flour.
- Add to hot pan and sear for 3-4 minutes on both sides.
- After searing, turn down heat to medium low. Add wine, garlic, and butter.
- Simmer over medium low heat for 15ish minutes, turning occasionally to coat chicken in sauce, or until internal temp reads 165 degrees. The sauce will thicken but the pan will never be totally dry. If it does become dry add more white wine or chicken broth.
- Serve with potatoes or pasta.