Ingredients

The following ingredients have 4 Servings
  • 2 7-9 ounce boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • ½ peeled small diced shallot
  • 2 finely minced cloves of garlic
  • ¼ cup chardonnay wine
  • 2 cups chicken stock
  • 1 tablespoon unsalted butter
  • 1 teaspoon finely minced fresh thyme
  • sea salt and pepper to taste

Instruction

  • Preheat the oven to 375°.
  • Season the chicken breasts on both sides with salt and pepper.
  • Next, add a large frying pan to a burner over high heat and let sit for 20 to 30 seconds before adding in the olive oil.
  • Once the oil begins to lightly smoke add in the chicken breasts and immediately turn the heat down to medium-high. Note: If it is a hot burner, then turn it down to medium.
  • Cook the chicken breasts between 3 ½ to 4 minutes. Flip it over and add it to the oven and cook for 10-12 minutes at 375°.
  • Remove from the oven and let rest on a cutting board for 2 to 4 minutes. It’s ok if it’s a few minutes longer.
  • Next, add the pan back to the cooktop over medium heat and add in the shallots and garlic and saute for 2 to 3 minutes.
  • Deglaze with optional white wine and cook until it is almost completely absorbed.
  • Pour the chicken stock and cook on high heat for 2 to 3 minutes.
  • 1Finish with butter, thyme, salt, and pepper.
  • 1Serve the chicken with the pan sauce.