Salt, pepper and sprinkle the dried thyme on both sides of all the cut chicken (8 pieces total).
Put flour on a plate and dredge both sides of the chicken in the flour.
Heat oil in pan on med/high heat, when HOT add the chicken. (If the chicken is browning to fast, reduce heat).
Sauté chicken till browned on both sides and cooked through about 5 min. PER side or until juices run clear.
Put chicken on plate to rest, tented with foil.
In a measuring cup measure out the wine and chicken broth, set aside.
In the same pan, reduce heat to low and add thyme sprigs and cook till aromatic.
Turn the heat up to high and deglaze the pan with the chicken broth mixture, add any juices from the tented chicken plate into the sauce, add the chicken base and mix well, cook and reduce till slightly thickened
Remove pan from heat, remove and discard the thyme sprigs, finish the sauce by whisking in the cold butter. Season with salt and pepper to taste.
Place chicken on plate and spoon sauce on top.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (160g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 256 (80%)|
|Amt Per Serving||% DV|
|Total Fat 28.4g||38 %|
|Saturated Fat 4.1g||21 %|
|Monounsaturated Fat 20.4g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 3.6mg||1 %|
|Sodium 190.8mg||7 %|
|Potassium 131.4mg||3 %|
|Total Carbohydrate 13.8g||4 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 13.8g|
|Protein 3g||4 %|
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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.
Calories per serving: 322
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