Savory Chicken with a White Wine Sauce
When scrolling through Pinterest, I am a sucker for a beautiful food photo. This one from Pinch of Yum of course caught my eye because anything you can do to jazz up everyday ordinary chicken, I'm game for. I made a few small tweaks to the inspiration recipe, but the result was delicious. Its savory, and the sauce was drinkable.
Ingredients:
2 large chicken breasts, cut in half width wise (to make 4 thin slices)
4 slices bacon
1/2 cup whole wheat flour
2 tablespoons Lavender Apple herbs de provence
1/2 an onion, diced
1 tablespoon olive oil
1/2 cup white wine
1 cup chicken stock
few springs of fresh parsley
salt and pepper
Preheat oven to 350. Heat your la cruse pot over medium heat. Cut your bacon into tiny pieces and crisp it up. While that cooks, mix your flour and herbs de provence together.
Pat your chicken dry and coat both sides with salt and pepper. Dredge your chicken in the flour mixture. Remove the bacon from the pan with a slotted spoon and set it aside. Turn up your heat to medium high. Cook your chicken in the bacon drippings until its golden on each side. Don't worry about it being all the way cooked through at this point. Remove the chicken and set aside. Saute your onions in your olive oil until golden and caramelized. Add the wine and make sure you scrape off all the delicious browned bits from the bottom of the pan. Add your stock and let everything reduce and thicken for about 5 minutes. Add your chicken and bacon back into your pan, then cook for 10 minutes in the oven. Spoon and pour the sauce over the top of the chicken at the 10 minute mark. Then cook for another 10 minutes and again, spoon the sauce drippings over the top of the chicken. Check for doneness in your chicken and remove it from the oven as soon as its cooked through. Sprinkle with fresh parsley when done and serve immediately with sauce over the top.
Ingredients:
2 large chicken breasts, cut in half width wise (to make 4 thin slices)
4 slices bacon
1/2 cup whole wheat flour
2 tablespoons Lavender Apple herbs de provence
1/2 an onion, diced
1 tablespoon olive oil
1/2 cup white wine
1 cup chicken stock
few springs of fresh parsley
salt and pepper
Preheat oven to 350. Heat your la cruse pot over medium heat. Cut your bacon into tiny pieces and crisp it up. While that cooks, mix your flour and herbs de provence together.
Pat your chicken dry and coat both sides with salt and pepper. Dredge your chicken in the flour mixture. Remove the bacon from the pan with a slotted spoon and set it aside. Turn up your heat to medium high. Cook your chicken in the bacon drippings until its golden on each side. Don't worry about it being all the way cooked through at this point. Remove the chicken and set aside. Saute your onions in your olive oil until golden and caramelized. Add the wine and make sure you scrape off all the delicious browned bits from the bottom of the pan. Add your stock and let everything reduce and thicken for about 5 minutes. Add your chicken and bacon back into your pan, then cook for 10 minutes in the oven. Spoon and pour the sauce over the top of the chicken at the 10 minute mark. Then cook for another 10 minutes and again, spoon the sauce drippings over the top of the chicken. Check for doneness in your chicken and remove it from the oven as soon as its cooked through. Sprinkle with fresh parsley when done and serve immediately with sauce over the top.