Chicken with Goat Cheese Sauce
by staggard
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INGREDIENTS
- 4 ea chicken breast boneless ; skinless
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon canola oil
- 2 tablespoons dry white wine
- 1 cup chicken broth
- 4 thyme sprigs
- 1/4 cup Goat Cheese ; (2 ounces) soft (log-style)
- 1 teaspoon thyme leaves
INSTRUCTIONS
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with salt and pepper.
Heat oil in a large nonstick skillet over medium heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm.
Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Cook until mixture is reduced to 1 tablespoon (about 1 minute). Add broth and thyme sprigs; cook until mixture is reduced to 1/2 cup (about 5 minutes). Remove from heat; discard thyme sprigs.
Add cheese to pan; stir with a whisk until smooth. Serve sauce over chicken; sprinkle with thyme leaves.
NOTES
Wine note: While a wine lover might ask which wine goes best with chicken, in this dish, it's the goat cheese sauce, more than the chicken breasts, that deserves most of your pairing attention. Goat cheese is an ideal partner for sauvignon blanc. Both goat cheese and the sauvignon blanc have clean, fresh, tangy, earthy flavors, so the food and wine mirror each other. A sauvignon blanc I love for the flavor: Tin Roof Sauvignon Blanc from the North Coast of California--about $9. -Karen MacNeil
To create the smoothest sauce, use soft goat cheese and serve immediately. Pluck the tiny leaves of a thyme sprig to get one teaspoon of leaves for the sauce.
NUTRITION PER SERVING
CALORIES 267(29% from fat); FAT 8.6g(sat 2.9g,mono 3.3g,poly 1.6g); PROTEIN 42.7g; CHOLESTEROL 105mg; CALCIUM 41mg; SODIUM 421mg; FIBER 0.1g; IRON 1.6mg; CARBOHYDRATE 0.6g
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (307g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 340 | ||
| Calories from Fat: 96 (28%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 10.7g | 14 % | |
| Saturated Fat 4g | 20 % | |
| Monounsaturated Fat 3.7g | ||
| Polyunsanturated Fat 1.8g | ||
| Cholesterol 142.7mg | 44 % | |
| Sodium 453.1mg | 16 % | |
| Potassium 646mg | 17 % | |
| Total Carbohydrate 1.6g | 0 % | |
| Dietary Fiber 0.6g | 2 % | |
| Sugars, other 1g | ||
| Protein 56g | 80 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 340
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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