After weekends like that, I make recipes like this. Filling and flavorful, but a bit friendlier towards my body which is usually craving vegetables by that point. [And there's a sentence I never thought I'd type]
Chicken with white wine sauce has been a standard for the Royfriend and I for the past 2 or 3 years. It's one of our go-to's after long weekends when we're eager to get back on track. It's absolutely delicious... the onions get so soft and sweet they melt in your mouth and the white wine vinegar gives normally bland chicken some really good flavor. The little bit of butter at the end gives it a hint of richness so you forget you're eating healthy food, it's one of my favorites.
I also love this because it's one of those recipes that makes my life easier. Most of the ingredients live in my pantry and I can have it on the table in under 30 minutes. Extra bonus - the leftover sauce keeps well in the fridge (only pour the sauce over the chicken you're eating that night, put the rest in the fridge and reheat for leftovers).
I prefer to use thinly sliced chicken breasts for this recipe. I don't have a good reason, other than thinly sliced chicken breasts seem to provide a better ratio of sauce to chicken. I typically season my chicken with salt and pepper and then bake in the oven for 20 minutes. This is really good served over penne pasta but you can also serve it with a regular side and a salad like I did in the photo above.
After traveling through 4 airports and 5 cities to see family and friends over the holidays, my body is definitely crying out for some "responsible food" (aka: not Taco Bell). And I suspect I'm not the only one, so I thought I'd share one of my lighter recipes. Stay tuned cause there's more healthy food to come!
Chicken with White Wine Sauce (Cooking Light)
Serves 4-6; 25 mins active
1/3 cup finely chopped onion
1/2 cup fat-free, less-sodium chicken broth
1/4 cup dry white wine
2 tablespoons white wine vinegar
2 tablespoons butter
2 teaspoons finely chopped fresh chives
1.5 lbs thin sliced chicken breasts
Salt and pepper
Preheat oven to 400 degrees. Season chicken with salt and pepper and bake for 20 minutes until cooked through. While chicken is baking, heat a skillet over medium-high heat. Coat pan with cooking spray. Add finely chopped onion to pan; sauté 2 minutes, stirring frequently.
Stir in chicken broth, white wine, and white wine vinegar; bring to a boil.
Cook until reduced to 1/4 cup (about 5 minutes). Remove from heat; stir in butter and fresh chives. Spoon sauce over chicken and serve warm.