Chicken in Wine with Scallion

This is a quick skillet chicken that tastes far more refined than its short cooking time suggests. Chicken breasts are dredged in seasoned flour and pan-seared, the flour giving them a golden crust and later helping to lightly thicken the sauce.

Once the chicken browns, the drippings are poured off and white wine goes in with garlic, bay, and a little lemon zest. The chicken simmers gently in that bright liquid until it is tender and cooked through, then comes out to rest while the pan juices reduce and concentrate.

The finish is what makes it special: scallions and a knob of butter swirled into the reduced sauce off the heat, which turns it glossy and silky without any cream. Spooned over the chicken and showered with parsley, it is elegant enough for company but fast enough for a weeknight.

Chef Tips

• Pat the chicken dry before flouring so it browns instead of steaming.
• Pour off the drippings before adding the wine, so the sauce stays clean and bright.
• Reduce the pan juices well, then swirl in the butter off the heat; this mounts the sauce to a glossy finish without breaking it.
• Pull the chicken as soon as the juices run clear; lean breasts dry out if overcooked.

Variations

• Add sliced mushrooms or shallots to the pan with the wine.
• Use chicken thighs for a more forgiving, juicier result.
• Finish with a squeeze of lemon juice or a spoon of capers for extra brightness.