Chicken Breast with Wine Vinegar Sauce
Submitted by Ixel26
Hard-seared chicken breasts finished with a tangy white wine vinegar, garlic, and thyme pan sauce. A French bistro classic ready in just 25 minutes with 8 simple ingredients.
YIELD
4 servingsPREP
10 minCOOK
15 minREADY
25 minThis is the dish French home cooks whip up when they want something that tastes like it came from a bistro but takes less time than setting the table.
The trick is getting the chicken really, deeply browned. We’re talking dark golden, almost caramelized. That crust is what gives the pan sauce its rich backbone.
Once the chicken comes out, white wine vinegar hits the hot skillet and lifts all those browned bits, then chicken broth reduces down into a concentrated, tangy sauce with garlic and thyme.
Pour it over the chicken and you’ve got 25-minute elegance.
Pro Tips
- Don’t be shy about browning. The recipe literally says “extra dark chicken makes a more delicious sauce” and it’s absolutely right. That fond is flavor.
- Reduce the sauce until it coats the back of a spoon. Too much liquid means a watery, forgettable finish.
- Serve with crusty bread or roasted potatoes to soak up every drop of that vinegar pan sauce.
Ingredients
Directions
Generously season chicken breasts with salt and pepper.
Coat with flour and shake off excess.
Heat oil in a wide skillet (at least 10-inch diameter) over moderately high heat for about 1 minute.
Add chicken and brown well on one side, get it pretty dark.
Flip the chicken over and brown the other side.
(Extra dark chicken makes a more delicious sauce).
Each side should take about 4 minutes.
While the chicken cooks, prepare garlic.
Remove chicken from skillet and set aside.
Add thyme, garlic and white wine vinegar to the skillet.
Stir to loosen whatever is stuck to the skillet.
Add chicken broth, turn heat to high and boil rapidly until the lquid is reduced to about ¼ cup.
Pour over chicken and serve.
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