• 40 Ratings

This main-dish chicken recipe boasts four easy and delicious variations. What kind of mood are you in tonight?

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

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  • Place a chicken breast half between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound the chicken lightly to about 1/4 inch thick. Remove plastic wrap. Repeat with remaining chicken. Sprinkle with salt and pepper.

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  • In a large skillet melt 1 tablespoon of the butter over medium-high heat. Reduce heat to medium. Cook chicken for 6 to 8 minutes or until no longer pink, turning once. Transfer chicken to a platter; cover with foil to keep warm.

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  • Add wine, broth, and shallot to the hot skillet. Cook and stir to scrape up the browned bits from the bottom of the pan. Bring to boiling. Boil gently for 10 to 15 minutes or until liquid is reduced to 1/4 cup*. Reduce heat to medium-low.

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  • Stir in cream. Add remaining 4 tablespoons butter, 1 tablespoon at a time, stirring until butter is melted after each addition. Sauce should be slightly thickened. Season to taste with additional salt and pepper. Serve sauce over chicken.

Lemon-Herb Sauce:

Prepare as above, except stir 2 teaspoons fresh lemon juice and 2 teaspoons snipped fresh thyme, chervil, or parsley into the finished sauce.

Balsamic-Caper Sauce:

Prepare as above, except stir 2 teaspoons balsamic vinegar and 2 teaspoons drained capers into the finished sauce.

Mustard Sauce:

Prepare as above, except stir 1 tablespoon snipped fresh Italian parsley and 2 teaspoons Dijon-style mustard into the finished sauce.

Mushroom-Tomato Sauce:

Prepare as above through step 1. In a large skillet cook 1 cup sliced fresh shiitake, porcini, or button mushrooms in 1 tablespoon of the butter over medium heat until tender. Remove mushrooms from skillet. Continue as directed in step 2, using the same skillet. Add cooked mushrooms along with 2 tablespoons snipped, drained oil-packed dried tomatoes with the cream. There will be only 3 tablespoons of butter to add in step 4. Stir 2 teaspoons snipped fresh basil or parsley into the finished sauce.

*

It is important to reduce the liquid to 1/4 cup in step 3 or the sauce will be too thin.

Nutrition Facts

325 calories; total fat 20g; saturated fat 10g; polyunsaturated fat 1g; monounsaturated fat 7g; cholesterol 117mg; sodium 444mg; potassium 294mg; carbohydrates 2g; fiberg; sugar 1g; protein 27g; vitamin a 680IU; vitamin c 1mg; thiaminmg; riboflavinmg; niacin equivalents 10mg; vitamin b6 1mg; folate 8mcg; vitamin b12mcg; calcium 30mg; iron 1mg.

Reviews

40 Ratings
  • 5 star values: 26
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 4