Ingredients

The following ingredients have 4 Servings
  • 1 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon ground pepper
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon paprika
  • 1/2 teaspoon brown sugar
  • 1 lb. - 1.5 lbs. chicken breast (4 small/medium breasts)
  • ¼ large onion (minced)
  • 1 head garlic (~ 10 cloves, peeled and minced)
  • ¼ cup white wine
  • 8 tablespoons salted butter (sliced)
  • 4 sprigs fresh thyme
  • Fresh herbs for serving

Instruction

  • First, begin by preparing the chicken seasoning. Place all ingredients into a small bowl and mix to combine. Set aside.
  • Next, prepare the chicken by using a meat tenderizer to pound the chicken until the thickness is even throughout. Then, season the chicken breast on both sides with the chicken seasoning. Set the chicken aside. 
  • Heat a large skillet over medium/high heat. Add 2 tablespoons butter. 
  • When the butter is melted and begins to sizzle add the chicken breasts to the skillet and brown on both sides for 2-3 minutes. Remove from heat. They will continue to cook later. 
  • Turn the heat down to medium heat and add the minced onion to the skillet. Sauté for 2 minutes. 
  • Add the minced garlic and sauté for 1-2 minutes or until the garlic is fragrant. 
  • Deglaze the pan with the wine and let the wine cook down for 1 minute. 
  • Add the rest of the butter to the skillet. Stir the butter into the wine and when the butter has melted add the fresh thyme sprigs to the skillet. 
  • Finally, add the chicken breasts to the skillet and flip each breast around a few times so it is coated in the butter sauce.
  • Cover the skillet and allow the sauce to thicken and to allow the chicken to finish cooking. 
  • When the internal temperature of the chicken reaches 165ºF remove the chicken from the heat and serve with the butter sauce in the pan.