I’ve mentioned before that I enjoy cooking from America’s Test Kitchen cookbooks. Not only do they test every possible aspect of a recipe to make it as delicious as possible, but they also explain anything and everything you’d ever want to know about cooking. For the first couple years I was cooking on my own, I always followed recipes to a tee, but as I’ve used these cookbooks more, I’ve gotten more comfortable experimenting in the kitchen and adapting recipes to serve my family’s tastes and to use what we have on hand.
One of our favorite recipes that has resulted from my experimentation is white wine chicken. It’s based off the red wine sauce from America’s Test Kitchen’s The Best 30-Minute Recipe, but (obviously) I’ve changed it a bit.
White Wine Chicken:
- 4 chicken breasts
- Olive oil
- 1 small onion, minced
- 2 cloves garlic, minced
- Salt & pepper
- 1/2 cup dry white wine
- 1 1/2 cups chicken broth
- 1 Tbsp. brown sugar
- 1 tsp. cornstarch
- 3 Tbsp. unsalted butter, cut into 3 pieces and chilled
Cut the chicken into bite-size pieces and sauté with olive oil in a skillet.
Once the chicken is cooked through, transfer it to a plate and cover it loosely with foil. (This helps the crust on the outside of the chicken from getting soggy and keeps it warm while you make the sauce.)
Add 1/4 tsp salt and the minced onion and garlic to the skillet. Sauté over medium-high heat until the onion softens (about 2 minutes).
Stir in the wine, 1 1/4 cups of broth, and brown sugar, scraping any browned bits off the skillet to mix in with the sauce.
Simmer the sauce for about 5 minutes, until it measures about 1 cup.
Whisk together the cornstarch and the remaining 1/4 cup of broth, then whisk them into the sauce. Add any juices that have accumulated on the plate where the chicken has been resting. Let the sauce simmer for about 2 minutes more, until the sauce has thickened.
Here’s the best part – Reduce the heat to low and add the cold butter, 1 Tbsp. at a time. This makes the sauce especially smooth and delicious.
Season to taste with salt, pepper, and thyme and pour over the cooked chicken to serve. We like to eat this with rice and broccoli.
If you’re wondering, yes, this recipe really does only take 30 minutes to make! Another of my favorite recipes from the same cookbook is Teriyaki Chicken.
*This post contains an affiliate link. If you purchase through my link, you’ll be helping to support stayatbeachmom.com.