Patter Fam Sauces and Pastor's Pantry Cooking School

Serves 16 (cut in half for 8 servings)
4 tablespoon olive oil
16 boneless skinless chicken breast halves (8 breasts)
salt and fresh ground pepper to taste
4 teaspoon garlic powder
Ingredients for the wine sauce
4 tablespoon unsalted butter
4 large yellow onion diced
12 garlic cloves minced (about 6 T)
salt and fresh ground pepper to taste
1 qt. dry white wine
4 teaspoon dried thyme
2 cups half and half/heavy cream/or evaporated milk
Fresh chopped parsley

Pour enough olive oil into a skillet to generously coat the bottom.  Heat over medium heat until the oil shimmers, about 2 to 3 minutes. Season both sides of the chicken breasts with salt and pepper. Place the chicken breast halves in the pan and do not move the chicken around; let it cook for about 4 minutes. Using a pair of tongs, flip the chicken and cook for an additional 4 minutes, or until cooked to 165 degrees internal. Remove chicken to a plate and cover.
White Wine Sauce
DO NOT wipe the skillet.  Add butter to skillet and melt over medium-high heat.  Add onions and cook for 3 minutes, or until softened. Stir in garlic, salt, and pepper; cook for 30 seconds, or until fragrant. Add wine and bring to a simmer, scraping the bottom of the skillet to mix the brown bits into the liquid; cook for 4 to 5 more minutes, or until half of the wine has reduced. Stir in thyme and half-and-half.
Reduce heat to slowly bring to a boil; place chicken breasts back in the skillet and
leave to simmer and thicken for about 4 minutes. Remove skillet from heat. Garnish with fresh chopped parsley. Serve.

Written by Joyce Peters — February 18, 2019


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