Elegant Garlic Chicken for Two
Garlic-butter sautéed chicken breasts are quick-braised atop sliced onions in spiced white wine and served with a sour cream sauce made from the pan drippings.
2 tablespoons butter
2 teaspoons minced garlic
2 bone-in chicken breast halves
1 medium onion, sliced
1 bay leaf, broken in half
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
1 cup white wine
1/2 cup sour cream
- In medium skillet, place butter and garlic and heat to medium temperature; add chicken and cook until brown on all sides, about 10 minutes.
- Place onion slices on bottom of pan under chicken; add cloves and bay leaf. Sprinkle chicken with salt and pepper; pour wine over chicken. Cover, reduce temperature to low and simmer about 40 minutes or until fork can be inserted in chicken with ease. Remove chicken to serving plates and keep warm.
- To pan drippings, add sour cream and cook, stirring, about 2 minutes until warm but not boiling. Spoon over chicken.
Makes 2 servings.
Recipe provided courtesy of the National Chicken Council. Used with permission.