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Easy Chicken with White Wine Sauce

 
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
This recipe is suitable for a paleo diet.paleo
This recipe is suitable for a primal diet.primal
 
One serving costs about $2.24

$2.24 per serving

36 people like this recipe

36 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 gluten-free,dairy-free,paleo,primal,gluten free,dairy free,paleolithic,primal lunch,main course,main dish,dinner
spoonacular Score:62%

Spoonacular Score: 62%

 

Easy Chicken with White Wine Sauce might be just the main course you are searching for. For $2.24 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. Watching your figure? This caveman, gluten free, dairy free, and primal recipe has 248 calories, 30g of protein, and 7g of fat per serving. 36 people were impressed by this recipe. Head to the store and pick up flavor concentrated chicken broth, olive oil, shallot, and a few other things to make it today. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 65%. This score is solid. Similar recipes include Easy Baked Pork Chops with White Wine–Mustard Sauce, Lemon Chicken With White Wine and Parsley Easy, and Chicken in White Wine Sauce.

Ingredients

Servings:
2 packets
2 packets chicken broth
chicken broth
1 cup
1 cup dry white wine
dry white wine
1 Tbsp
1 Tbsp fresh thyme leaves
fresh thyme leaves
1 Tbsp
1 Tbsp olive oil
olive oil
1
1  shallot
shallot
1.25 lb
1.25 lb skinless boneless chicken breast halves
skinless boneless chicken breast halves
2 packets chicken broth
2 packets
chicken broth
1 cup dry white wine
1 cup
dry white wine
1 Tbsp fresh thyme leaves
1 Tbsp
fresh thyme leaves
1 Tbsp olive oil
1 Tbsp
olive oil
1  shallot
1
shallot
1.25 lb skinless boneless chicken breast halves
1.25 lb
skinless boneless chicken breast halves

Equipment

frying pan
frying pan
frying pan
frying pan


Instructions

  1. Heat the oil in a 10-inch skillet over medium heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
  2. Add the shallot and thyme to the skillet and cook and stir for 30 seconds. Stir in the wine and cook for 2 minutes or until the mixture is reduced by half. Stir in the concentrated broth. Return the chicken to the skillet. Cook for 5 minutes or until the chicken is cooked through.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.24
Ingredient
1 cup dry white wine
1 tablespoon fresh thyme leaves
1 tablespoon olive oil
1 shallot
1.25 pounds skinless boneless chicken breast halves
Price
$3.25
$0.37
$0.17
$0.14
$5.03
$8.96

Tips

Health Tips

  • If you are cooking with wine, be aware that the amount of alcohol that evaporates could be much less than you think. In fact, researchers found that anywhere between 4 and 49 percent of the alcohol in a dish might remain depending on the cooking method, length of cooking, etc. If you're concerned about the amount of alcohol you're consuming, keep an eye on how much wine is going into your dish!

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • If you don't have shallots, you can try substituting leek, onion, or green onion along with a clove of garlic. The flavor won't be the same, but it should do in a pinch.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • When buying wine for cooking, it is certainly not a bad idea to buy a wine you would enjoy drinking (some wine for the dish, some wine for the chef?) But if your favorite wines cost a small fortune, save them for drinking and purchase a cheaper?though still good quality!?wine for cooking. Just don't buy "cooking wine" with added salt, food coloring, etc.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
248 Calories
30g Protein
7g Total Fat
3g Carbs
11% Health Score
Limit These
Calories
248
12%

Fat
7g
11%

  Saturated Fat
1g
8%

Carbohydrates
3g
1%

  Sugar
1g
1%

Cholesterol
90mg
30%

Sodium
170mg
7%

Alcohol
6g
34%

Get Enough Of These
Protein
30g
61%

Vitamin B3
14mg
74%

Selenium
45µg
65%

Vitamin B6
1mg
56%

Phosphorus
314mg
31%

Vitamin B5
2mg
21%

Potassium
599mg
17%

Magnesium
46mg
12%

Vitamin B2
0.16mg
9%

Manganese
0.14mg
7%

Vitamin B1
0.1mg
7%

Zinc
0.95mg
6%

Vitamin C
5mg
6%

Iron
1mg
6%

Vitamin E
0.77mg
5%

Vitamin B12
0.28µg
5%

Copper
0.06mg
3%

Vitamin K
2µg
3%

Vitamin A
125IU
3%

Folate
9µg
2%

Calcium
21mg
2%

Fiber
0.45g
2%

covered percent of daily need

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