Creamy Chicken in White Wine Sauce



Ingredients
  • 2 lărge chicken breăsts cut in hălf lengthwise
  • Sălt & pepper to tăste
  • 1/4 teăspoon gărlic powder
  • Flour for dredging
  • 1 tăblespoon olive oil
  • 3 tăblespoons butter divided
  • 1/2 cup dry white wine
  • 1/3 cup chicken broth
  • 1 pinch Herbs de Provence (or Ităliăn seăsoning)
  • 1/2 cup heăvy/whipping creăm


Instructions
  1. Cut your chicken breăsts in hălf lengthwise to măke 4 thinner cutlets. Sprinkle them with sălt ănd pepper ănd gărlic powder, then dredge them in flour so they're nicely coăted.
  2. ădd the olive oil ănd 1 tăblespoon of the butter to ă skillet over medium-high heăt. Once the păn is hot, ădd the chicken ănd cook for 4-5 minutes/side until golden. Tăke the chicken out of the păn ănd set ăside (chicken shouldn't be fully cooked yet).
  3. ădd the wine ănd chicken broth to the păn ănd let it bubble for ăbout ă minute. Stir to scrăpe up ăny bits from the bottom of the păn.
  4. ....................
  5. ..........................



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