Herbed Chicken Breast In Red Wine

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Servings: 2 Difficulty: Advanced
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Tender sliced chicken braised in a rich red wine sauce with fresh herbs and carrots
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Herbed Chicken Breast In Red Wine

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 2 Calories: 1903.7

Description

This elegant yet approachable dish features tender chicken breast slices pan-seared and then simmered in a fragrant red wine reduction. The sauce is thickened with a light roux and enriched with butter, creating a glossy, savory finish. Fresh parsley and chives add a bright herbal note that cuts through the richness of the wine and meat. Served alongside soft cooked carrots, it makes for a beautiful presentation. This recipe is perfect for a romantic dinner for two or a light but satisfying weeknight meal. It balances the robust flavor of red wine with the mild sweetness of carrots and the freshness of herbs.

Ingredients

Directions

  1. Peel the carrots and slice them into thin rounds. Peel and mince the garlic cloves.
  2. In a large skillet or Dutch oven, melt 1 tablespoon of butter with 1 tablespoon of oil over medium heat.
  3. Add the sliced carrots and minced garlic to the skillet. Saut for about 3-4 minutes until the carrots begin to soften.
  4. Add 1 tablespoon of flour to the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
  5. Slowly pour in the vegetable broth while stirring to prevent lumps. Bring to a simmer.
  6. Add the red wine to the skillet. Simmer uncovered for 10-15 minutes, stirring occasionally, until the sauce reduces by half and thickens slightly.
  7. While the sauce simmers, finely chop the parsley and chives. Set aside.
  8. Trim any excess fat from the chicken breasts. Slice the chicken horizontally into thin, even cutlets (about 6 slices total).
  9. Place the remaining 1 tablespoon of flour on a plate. Season the chicken slices with salt and pepper, then dredge them lightly in the flour, shaking off any excess.
  10. In a separate pan, melt the remaining butter and oil over medium-low heat.
  11. Cook the chicken slices in the pan for 2-3 minutes per side, until golden brown and cooked through. Do not overcrowd the pan; cook in batches if necessary.
  12. Transfer the cooked chicken to a serving platter. Spoon the hot red wine and carrot sauce over the chicken.
  13. Garnish generously with the fresh chopped parsley and chives.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 1903.7kcal
% Daily Value *
Total Fat 162.5g250%
Saturated Fat 43.3g217%
Cholesterol 372.0mg124%
Sodium 552.9mg24%
Total Carbohydrate 17.4g6%
Dietary Fiber 3.0g12%
Sugars 5.1g
Protein 78.0g156%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Serve immediately with boiled potatoes, rice, or crusty bread to soak up the sauce.

The recipe lists an egg in the ingredients, but it is not used in the provided steps. It may be intended for an alternative coating method or is an error; proceed with the flour dredge as described.

Ensure the chicken is sliced thinly and evenly to ensure quick and uniform cooking.

Keywords: chicken, red wine, herbs, parsley, chives, carrots, garlic, pan-seared, braised, savory, dinner, romantic, easy, main course, vegetable broth, butter, flour, protein, comfort food, quick meal
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