Ingredients :
- 4 skinless, boneless chicken breast halves
- to taste salt
- to taste ground pepper
- 1 teaspoon dried thyme
- 1/4 cup flour
- 4 tablespoons olive oil
- 2 sprigs fresh thyme
- 1 cup chicken stock
- 1/4 cup white wine
- 2 teaspoons chicken bouillon granules
- 2 teaspoons cold butter
Method :
- Cut chicken in half to make cutlets
- Season both sides with salt, pepper, and thyme
- Place flour in a shallow dish and dredge both sides of chicken
- Heat oil in a pan on high heat
- Add chicken and turn as needed until brown on both sides. Should take about 5 minutes on each side. If chicken cooks to quickly, reduce heat. Remove cooked chicken and place it on a tented dish.
- In the same pan, reduce heat to low, and thyme sprigs. Cook until aromatic (about 2 minutes)
- Increase heat to high. Pour in chicken stock and wine. Stir to deglaze the pan. Add chicken bouillon and mix well. Reduce heat to medium and cook until sauce thickens (about 5 minutes). Remove pan from heat.
- Discard thyme sprigs. Add any juices from the tented chicken plate. Whisk cold butter. Season with salt and pepper to taste.
- Spoon sauce over chicken and serve.
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