Ingredients
4
4 servings
- •4 skinless, boneless chicken breast halves, cut in half lengthwise to make thin cutlets
- •salt and ground black pepper to taste
- •1 teaspoon dried thyme
- •0.25 cup flour
- •4 tablespoons olive oil
- •2 sprigs fresh thyme
- •1 cup Swanson® Chicken Stock
- •0.25 cup white wine
- •2 teaspoons chicken bouillon granules
- •2 teaspoons cold butter
- •salt and ground black pepper to taste
Instructions
- Prepare chicken: Season both sides of chicken with salt, pepper, and thyme. Place flour in a shallow dish and dredge both sides of chicken in flour.
- Heat olive oil in a large pan over medium-high heat until it starts to shimmer. Add chicken; reduce heat to medium and cook, turning as needed, until chicken is browned on both sides, is no longer pink in the center, and the juices run clear, 4 or 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and tent with foil.
- Make sauce: Reduce heat to low. Add thyme sprigs to the same pan and cook until aromatic, 1 to 2 minutes. Increase heat to high; pour in stock and wine. Use a wooden spoon to stir up browned bits to deglaze the pan. Add bouillon granules and mix well. Reduce heat to medium and cook until sauce reduces and is slightly thickened, about 5 minutes. Remove the pan from heat.
- Remove and discard thyme sprigs. Add any accumulated juices from the tented chicken plate. Finish sauce by whisking in cold butter. Season with salt and pepper.
- Spoon sauce over chicken to serve.
Nutritional Facts
Per 4 servings
- Calories: 302
- Carbohydrate: 7g
- Fat: 18g
- Fiber: 0g
- Protein: 24g
- Sugar: 1g
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