Chicken breasts in white wine with salad mix and cheese
4 servings
40 minutes
Chicken breasts in white wine with salad mix and cheese is an exquisite dish of European cuisine that combines the tenderness of meat, the aroma of herbs, and the lightness of fresh salad. The history of such recipes traces back to French gastronomy, where white wine is used to impart a subtle flavor and juiciness to the meat. Wine- and thyme-soaked breasts acquire a refined tanginess and richness, while butter adds creaminess. The salad mix with lemon juice refreshes, and parmesan finishes with a light spicy note. It’s the perfect dish for a romantic dinner or special occasion where one wants to enjoy the harmony of flavors and aesthetic presentation.
1
Cut the breasts into two parts. Mix salt, paprika, and pepper, and season the breasts with this mixture.
- Salt: to taste
- Paprika: 2 g
- Ground black pepper: to taste
2
Fry the chicken breasts on both sides in butter until cooked.
- Chicken breast fillet: 800 g
- Olive oil: 15 ml
3
Add wine, 3 sprigs of thyme, and simmer until the sauce thickens.
- Semi-sweet white wine: 150 ml
- Fresh thyme: 5 piece
4
Place the cooked chicken breasts on a plate and drizzle with sauce.
5
Slightly salt the salad mix (any to your taste), mix with olive oil and lemon juice.
- Mixed salad leaves: 200 g
- Salt: to taste
- Olive oil: 15 ml
- Lemon juice: 1 teaspoon
6
Place the salad mix on the breasts and garnish with cheese slices and thyme sprigs.
- Parmesan (Parmigiano Reggiano): 80 g
- Fresh thyme: 5 piece
