Chicken in White Wine Sauce
Chicken and vegetables in a savory tarragon white wine sauce.
Servings: 6
Calories: 268kcal
Equipment
Ingredients
- 3 tbsp olive oil extra virgin
- 3 chicken breasts divided into 4 ounce portions
Vegetables
- 3 carrots whole
- 2 ribs celery
- 16 ounces mushrooms
- 1/3 cup shallots finally chopped
- 1 tsp garlic minced
Herbs and Spices
- 1/2 tsp celery salt
- 1 tsp basil
- 1 tsp tarragon dried
White Wine Sauce
- 3 tbsp flour all purpose
- 1/4 cup water
- 1 tbsp lemon
- 1/4 cup cream half and half or whipping cream
- 1 cup chicken broth
- 1/2 cup white wine
Instructions
- Wash vegetables. Roughly chop carrots into 3 inch pieces, dividing into quarters. Chop celery into 3 in logs. Divide mushrooms in half or quarters depending on size. Finely chop shallots. Mince garlic.
- Divide chicken breasts into 4 ounce portions.
Chicken
- Heat olive oil in frying pan over medium heat.
- Add chicken portions and allow to brown. Season with salt and pepper. Rotate every 3-4 minutes until browned on all sides. Chicken will be pink on the inside. Remove from pan and set aside.
White Wine Sauce
- Add additional olive oil to pan. Heat over medium temperature. Add shallots. Stir and saute for 2-3 minutes until they turn translucent. Add garlic and continue to stir for 1 minute. Lower heat.
- Stir in flour and spices and continue to stir for 1-2 minutes. Slowly add chicken stock, Stir and scrape corners of pan. Add lemon juice and white wine. The sauce will start to thicken.
- Return browned chicken and vegetable to pan. Cover and simmer on low to 20-25 minutes. Stir in cream and continue to simmer for 5 minutes.
Nutrition
Calories: 268kcal | Carbohydrates: 12g | Protein: 16g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 48mg | Sodium: 416mg | Potassium: 591mg | Fiber: 2g | Sugar: 5g | Vitamin A: 5365IU | Vitamin C: 7mg | Calcium: 45mg | Iron: 2mg