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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

CRISPY CHICKEN WITH WHITE WINE PAN SAUCE Recipe

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This recipe for CRISPY CHICKEN WITH WHITE WINE PAN SAUCE is from The Kurland/Stabrylla Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2.5 lbs. chicken thighs
2 tsp olive oil
2 medium shallots, chopped
2/3 cup white wine
1/4 tsp dried rosemary
3/4 tsp salt
3 Tbsp low-fat sour cream
1/2 cup low-sodium chicken broth
Chives

Directions:
Directions:
In a 12-in skillet, heat olive oil on med-high heat. Season the chicken thighs with 1/2 tsp salt. Cook, skin side down, 6 to 8 min. or until browned; transfer to foil-lined baking sheet, skin side up. Bake in 450°F oven or until cooked through (165°F). In the same skillet on med. heat, add shallots. Cook 2 min. Add white wine, dried rosemary and 1/4 tsp salt. Simmer 2 minutes, scraping browned bits. Whisk in low-fat sour cream and chicken broth. Serve chicken with sauce; garnish with snipped chives.

Number Of Servings:
Number Of Servings:
4

 

 

 

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