Receta Chicken Breast with White Bordelaise Sauce
A little half and half make these Chicken Breasts sautéed in a White Wine Bordelaise Sauce rich in flavor.
Chicken Breast with White Bordelaise Sauce
Author: Marlene Baird
Serves: 4
- 1 lb boneless skinless chicken breasts thin sliced fillets
- 2 Tablespoons olive oil
- 1 teaspoon pureed fresh garlic
- ¼ cup dry white wine
- ¾ cup half and half, fat-free
- salt and pepper
Season the chicken breasts with salt and pepper.
Heat the olive oil in a skillet over medium heat.
Saute the chicken breasts for about four minutes on each side. and remove from the pan.
Add the garlic and saute for a few seconds.
Add the white wine.
Allow most of the wine to boil away, then add the half and half.
Bring to a light boil, and reduce by about half.
Return the chicken to the pan with the creamy bordelaise sauce, and cook until the chicken is completely done.
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Sorry the photos didn’t turn out as good as the recipe. I will put this on my redo list and update the photos when I make it again.
I love a mushroom bordelaise sauce on beef, so I decided to give it a try using white wine. I wanted to use mushrooms, but I can only have them when the hubby is gone. He doesn’t like them and I am to lazy to make two sauces or make him pick his off his plate.
He love it. I loved it. Mel loved it. Someday the boys will eat real food instead of Pappa Murphy’s Pizza. But until then, there is more for us to eat.
Thanks for stopping by and have a great day.
Marlene
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