Today was one of those days where I looked through five different cook books, and no matter how hard I tried to convince myself this or that recipe is the one, I could not commit to any of them. So I decided that I would pick some ingredients at the grocery store and go from there. I knew I wanted something that can cook in one pot for simplicity, slow cook to develop flavor, and something hearty for this cool and rainy day. This turned out to be delicious and very easy to make.
- 2 chicken breasts, bone-in and with skin
- 3 tbsp. butter
- 2 cups white wine
- 2 cloves of garlic, diced
- salt and pepper for seasoning
- 1 tbsp. Herbes de Provence
- 1 tbsp. flour
- Pre-heat a deep skillet that has a lid on medium high, add the butter once hot.
- Season chicken breasts with salt and pepper on all sides, and sauté in the butter for four minutes each side, just enough to brown.
- Add wine, garlic and herbs to the pan, bring to a boil, reduce the heat to medium low and cover. Let simmer for 40 minutes.
- Remove lid and continue to simmer for 10 minutes to thicken the sauce.
- Remove the chicken from the pan and check the internal temperature with a meat thermometer, a minimum 165° F.
- Slowly sprinkle in the flour to the pan and stir, making sure to break up any bits that stick to the bottom. You can use a fork to break up any lumps that might form with the flour. Continually stir this for around 5 minutes or until the sauce is thick enough to cover the back of a spoon.
- Plate the chicken and pour the sauce over the top, and garnish with any fresh herbs or more herbes de provence.
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