Chicken with Wine Sauce
Simply prepared entrée with flavorful French influenced double reduction sauce.
- 6 Tablespoons Challenge Spreadable Butter with Canola Oil, divided
- 1 cup chopped onions
- 6 (about 2 lbs) boneless chicken thighs
- ⅓ cup all-purpose flour
- 1 cup dry white wine
- 1 cup heavy cream
1Place 2 Tablespoons of butter in a large skillet over medium heat. Add onions and sauté until lightly brown, then remove onions from pan and set aside.
2Pat chicken pieces dry, dredge in flour and shake to remove excess flour.
3Add remaining 4 Tablespoons of butter to the pan over medium heat and brown the chicken pieces evenly on both sides.
4Cover the skillet, reduce heat and cook the chicken until tender about 10 minutes. Remove chicken and set aside.
5Add wine to pan stirring and scraping to deglaze the pan. Bring to a boil and then boil 4 minutes to reduce the wine.
6Stir in the cream and reduce sauce over medium heat – about 3 to 4 minutes.
7Return Chicken and onions to the pan and simmer about 5 minutes.
!Butter is used to sauté onions and brown chicken. Wine is used to deglaze pan (wine dissolves flavor components that water cannot). Boiling off the alcohol mellows the flavor and reduces possibility of alcohol curdling the cream.