Recipe Details
Ingredients
-
4skinless, boneless chicken breast halves, cut in half lengthwise to make thin cutlets
-
salt and ground black pepper to taste
-
1teaspoondried thyme
-
¼cupflour
-
4tablespoonsolive oil
-
2sprigsfresh thyme
-
1cupSwanson chicken stock
-
¼cupwhite wine
-
2teaspoonschicken bouillon granules
-
2teaspoonscold butter
-
salt and ground black pepper to taste
Cooking Directions
-
Prepare chicken: Season both sides of chicken with salt, pepper, and thyme. Place flour in a shallow dish and dredge both sides of chicken in flour.
-
Heat olive oil in a large pan over medium-high heat until it starts to shimmer. Add chicken; reduce heat to medium and cook, turning as needed, until chicken is browned on both sides, is no longer pink in the center, and the juices run clear, 4 or 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and tent with foil.
-
Make sauce: Reduce heat to low. Add thyme sprigs to the same pan and cook until aromatic, 1 to 2 minutes. Increase heat to high; pour in stock and wine. Use a wooden spoon to stir up browned bits to deglaze the pan. Add bouillon granules and mix well. Reduce heat to medium and cook until sauce reduces and is slightly thickened, about 5 minutes. Remove the pan from heat.
-
Remove and discard thyme sprigs. Add any accumulated juices from the tented chicken plate. Finish sauce by whisking in cold butter. Season with salt and pepper.
-
Spoon sauce over chicken to serve.
Editor’s Note:
Allstars are loyal Allrecipes community members, selected to be brand ambassadors based on onsite participation, interest, and commitment. Allstars may be compensated for their participation in the Allrecipes Allstar program.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories302 | |
% Daily Value * | |
Total Fat 18g |
23% |
Saturated Fat 4g |
20% |
Cholesterol 64mg |
21% |
Sodium 455mg |
20% |
Total Carbohydrate 7g |
3% |
Dietary Fiber 0g |
1% |
Total Sugars 1g |
|
Protein 24g |
48% |
Vitamin C 1mg |
1% |
Calcium 23mg |
2% |
Iron 2mg |
9% |
Potassium 170mg |
4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved