Fried chicken breast in white wine with aromatic herbs

2 servings

30 minutes

Fried chicken breast in white wine with aromatic herbs is an elegant dish of European cuisine that embodies refined taste and rich aromas. The chicken fillet acquires a golden crust while remaining juicy inside, and the white wine combined with shallots and garlic creates a rich, deep sauce. Gelatin gives it a silky texture, while parsley and tarragon add fresh herbal notes. This recipe recalls traditional French meat cooking techniques, highlighting the balance of flavors. The dish pairs perfectly with a side of light vegetables or mashed potatoes, creating an exquisite dinner suitable for both everyday tables and special occasions.

Energy value per serving

• Calories: 508
• Proteins: 53.6g
• Fats: 23.5g
• Carbohydrates: 13.6g

Ingredients

• Chicken breast fillet: 2 pc
• Ground black pepper: to taste
• Salt: to taste
• Vegetable oil: 1 tbsp
• Dry white wine: 0.5 glass
• Chicken broth: 0.5 glass
• Gelatin: 0.5 tsp
• Shallots: 1 head
• Garlic: 1 head
• Butter: 2 tsp
• Parsley: 20 g
• Chopped tarragon leaves: 10 g
• Soy sauce: 2 tsp

Cooking steps

1. Place the rack in the middle and preheat the oven to 200 degrees. Pat the chicken breasts dry with a paper towel and season with salt to taste. Heat oil in a pan and carefully place the chicken breasts skin-side down. Sear for about 6 minutes until golden brown forms. Then flip and place the pan with chicken in the oven.

   Required ingredients:

   • Chicken breast fillet: 2 pieces
   • Salt:  to taste
   • Vegetable oil: 1 tablespoon

2. While the chicken is baking, mix the chicken broth with gelatin and set aside.

   Required ingredients:

   • Chicken broth: 0.5 glass
   • Gelatin: 0.5 teaspoon

3. Take the baking tray with the chicken and transfer the chicken to a cutting board. Set aside while you prepare the sauce.

4. Heat 1 tablespoon of fat from the pan in a skillet. Add chopped shallots, garlic, and sauté, stirring, for about 30 seconds. Pour in the wine and cook, stirring, for about 1 minute. Then add the broth with gelatin. Cook on high heat until the sauce reduces by half, about 5-8 minutes. Then add butter, soy sauce, lemon juice, and cook for another 30 seconds. Remove from heat. Set aside.

   Required ingredients:

   • Shallots: 1 head
   • Garlic: 1 head
   • Dry white wine: 0.5 glass
   • Chicken broth: 0.5 glass
   • Butter: 2 teaspoons
   • Soy sauce: 2 teaspoons
   • Parsley: 20 g
   • Chopped tarragon leaves: 10 g

5. Cut the chicken breast into 3 pieces and place them on plates. Add herbs to the sauce. Taste it and salt if necessary. Pour the sauce over the chicken and serve.