Chicken with white wine and herb gravy

This chicken with white wine and herb sauce is a delicious dish sure to please the whole family.

  • The Chicken
  • 2 tablespoons olive oil
  • 4 pieces of boneless, skinless chicken breast, 150 to 200 g each
  • Kosher salt and freshly ground pepper
  • The Sauce
  • 3 tablespoons finely chopped shallots
  • 2 tablespoons finely chopped garlic
  • 1/2 cup dry white wine
  • 1 1/2 cups low-sodium chicken stock
  • 2 tablespoons chopped fresh chives
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 3 tablespoons chopped fresh basil
  • 1 tablespoon unsalted butter
YIELD: Serves 4 persons
COURSE: Chicken & Other Birds
CUISINE: Canadian
  1. Heat olive oil in a large ovenproof skillet over medium-high heat. Season chicken with salt and pepper and place in skillet. Cook until golden brown on both sides, about 2 to 3 minutes. Reduce heat to low, cover and cook until chicken is cooked through; 3 to 5 more minutes. Transfer chicken pieces to a platter and set aside.
  2. Place skillet over medium heat; add shallots and garlic. Cook, stirring, until softened, about 30 seconds. Add wine and stir to combine. Cook until liquid is reduced to about 2 tablespoons, 3 to 4 minutes.
  3. Add chicken stock and cook until thickened, 5 to 7 minutes. Stir in chives, parsley, basil, and butter; season with salt and pepper. Return chicken to skillet. Using a spoon, coat chicken pieces with sauce. Serve immediately.