GB
Chief Eating Officer
Chicken Breast with White Wine
SERVES 4
3 whole chicken breasts, boned and skinned
1/4 teaspoon fine sea salt
1/4 teaspoon black pepper
1/2 cup flour for dredging
1/2 cup Extra Virgin Olive Oil
4 tablespoons unsalted butter, cut into pieces
6 cloves garlic, cut into thin slices
8 large sage leaves
1 cup dry white wine
Preheat the oven to 400 F.
Cut the chicken breasts horizontally into 2-inch wide strips.
Mix flour, salt and pepper on a plate. Dredge each chicken strip in the flour mixture and set aside on a plate.
Pour the olive oil into a large baking pan or use two smaller ones to hold the pieces in a single layer and divide the ingredients between the two pans. Scatter the butter, garlic, and sage leaves over the oil. Lay the chicken strips on top. Bake until browned, turning the strips once.
Add the wine and continue to bake for another 15- to 20 minutes until the wine has cooked down and forms a sauce. Serve the chicken with some of the juices poured over the strips.
SERVES 4
3 whole chicken breasts, boned and skinned
1/4 teaspoon fine sea salt
1/4 teaspoon black pepper
1/2 cup flour for dredging
1/2 cup Extra Virgin Olive Oil
4 tablespoons unsalted butter, cut into pieces
6 cloves garlic, cut into thin slices
8 large sage leaves
1 cup dry white wine
Preheat the oven to 400 F.
Cut the chicken breasts horizontally into 2-inch wide strips.
Mix flour, salt and pepper on a plate. Dredge each chicken strip in the flour mixture and set aside on a plate.
Pour the olive oil into a large baking pan or use two smaller ones to hold the pieces in a single layer and divide the ingredients between the two pans. Scatter the butter, garlic, and sage leaves over the oil. Lay the chicken strips on top. Bake until browned, turning the strips once.
Add the wine and continue to bake for another 15- to 20 minutes until the wine has cooked down and forms a sauce. Serve the chicken with some of the juices poured over the strips.
