Chicken Breast Recipe for Two with White Wine Herb Sauce
This flavorful chicken breast recipe for two features golden seared chicken served with a light, elegant pan sauce made from white wine, chicken broth, butter, and herbs. It's a perfect weeknight meal that's both simple to prepare and rich in flavor thanks to a shallot-infused base and a silky sauce.
Equipment
- 10-inch skillet
- Shallow dish
- Meat pounder (or rolling pin)
- Aluminum foil (for tenting)
Ingredients
- ¼ cup + ½ teaspoon all-purpose flour divided
- 2 boneless, skinless chicken breasts (6 to 8 ounces each), pounded to an even thickness
- ¼ teaspoon table salt
- ⅛ teaspoon pepper
- 2 tablespoons vegetable oil divided
- 1 small shallot minced
- ½ cup chicken broth
- ¼ cup dry white wine or dry vermouth
- 1 tablespoon unsalted butter chilled
- 2 teaspoons minced fresh parsley or tarragon
Instructions
- Prep the Chicken: In a shallow dish, place ¼ cup of the flour. Pat chicken breasts dry using paper towels, then season with salt and pepper. Dredge each piece in the flour to coat both sides thoroughly.
- Sear the Chicken: Warm 1 tablespoon oil in a 10-inch skillet over medium-high heat. Once the oil is hot and shimmering, add the chicken. Let it cook undisturbed until the bottom is well browned, around 6 to 8 minutes. Flip the chicken, lower the heat to medium, and cook another 6 to 8 minutes, or until the internal temperature reaches 160°F. Remove the chicken and loosely cover with foil.
- Make the Pan Sauce: Pour the remaining tablespoon of oil into the now-empty skillet and set over medium heat. Add minced shallot and cook until it softens, roughly 2 minutes. Sprinkle in the remaining ½ teaspoon of flour and stir constantly for 1 minute. Gradually whisk in the broth and wine, scraping the skillet to lift up any browned bits. Let the mixture simmer and cook until it slightly thickens, about 5 minutes. Add any collected juices from the resting chicken and simmer for an additional 30 seconds. Remove from heat and stir in the butter and fresh parsley. Taste and adjust seasoning as needed. Drizzle sauce over chicken and serve immediately.
Notes
- For a more robust herb flavor, substitute tarragon for parsley.
- Use dry vermouth if white wine isn’t available; both work beautifully.
- If you prefer a thicker sauce, simmer slightly longer before adding the butter.
Tried this recipe?Let us know how it was!