Last weekend, I got to see my brother marry his girlfriend of seven years and love of his life, Vanya. The wedding was absolutely gorgeous and a day they will never forget. It was so nice to spend the weekend with family from Ohio that we haven’t seen in years.
This chicken dish was always a favorite of mine growing up, but for some reason, I’d never made it myself. The dish is simple to prepare, and full of flavor. The white wine cream sauce is heavenly…I tell ya, heavenly!
Photo credit: Lauren Scotti — she’s incredible!!
4 boneless, skinless chicken breasts
5 tbsp. butter
1/2 medium yellow onion, diced
1 1/2 cup dry white wine, divided
1 tsp. dried thyme, plus more to taste
1 cup heavy whipping cream
Salt and pepper, to taste
Warm a large skillet over medium-high heat. Add butter and melt, then add onion. Saute onion until aromatic and translucent, about 3-4 minutes.
Coat both sides of chicken breasts with a generous amount of flour. Season chicken with salt and pepper. Place chicken in the pan with the butter and onion. Brown the chicken in the butter, turning each piece to color evenly. When browned, add salt, pepper, thyme and 1 cup wine. Lower the heat and continue cooking until the chicken is tender. Turn the chicken breasts over a few times while cooking, to absorb the flavors. Add the additional 1/2 cup wine and cook for another few minutes.
Remove the chicken from the skillet. Turn heat to medium-high and reduce the pan juices. Stir in 1 cup cream, plus more thyme, if needed. Once sauce has thickened, return chicken to pan and coat with sauce.
Serve chicken over brown rice or mashed potatoes, and top with extra sauce.