One of my favorite recipes that I make is my pan seared chicken breast with a white wine au jus! It is so simple, yet results in the best flavor and texture. A perfectly seared chicken breast with a golden crust and juicy center is hard to beat, but the real magic is in the pan sauce. I use the flavorful brown bits and drippings left in the pan, deglaze with white wine, and turn it into a light, savory au jus that elevates the entire dish. If I had to choose one meat dish to eat for the rest of my life, it would be this one!
Key Ingredients & Substitutions:
- Chicken Breast – I use skin on chicken breast with the bone removed for this recipe. The skin gets golden brown and crispy, also leaving more fond on the pan for the pan sauce. You can use skinless chicken breast if desired.
- Avocado Oil – I love avocado oil for high smoke point cooking, however use any high smoke point oil here.
- White Wine – Use a dry white wine like sauvignon blanc for this recipe! Red wine also works well here.
- Butter – I use a few tablespoons of cold butter to finish the au jus and make creamy.
@kellyscleankitchen Restaurant quality chicken breast with white wine au jus 🍗 My favorite way to keep chicken breast moist and flavorful is by pan searing with this white wine au jus! Trust me it is as good as your favorite restaurant. Ingredients: * 2 skin on chicken breasts, bone removed * Salt and pepper to taste * 2 Tbsp avocado oil * 2 cups white wine * 2 sprigs thyme * 3 garlic cloves, smashed * 3 Tbsp butter #chickenbreast #aujus #cooking #glutenfree ♬ La Vie En Rose - Louis Armstrong
Chicken Breast with White Wine Au Jus
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Serves: 2
Ingredients:
- 2 skin on chicken breasts, bone removed
- Salt and pepper to taste
- 2 Tbsp avocado oil
- 2 cups white wine
- 2 sprigs thyme
- 3 garlic cloves, smashed
- 3 Tbsp butter
Preparation:
STEP 1.
Season the chicken on both sides with salt and pepper. Place the chicken skin side down on a paper towel to remove excess moisture for searing.
STEP 2.
Heat a stainless steel pan over medium high heat and once hot add avocado oil. Once hot, place the chicken, skin side down and hold for 10 seconds as the skin retracts. Do this with both chicken breasts.
STEP 3.
Cook on this side for 5-8 minutes, until the skin is golden brown and the chicken is 50-65% cooked, then flip onto the other side.
STEP 4.
Once flipped, add the white wine, thyme and garlic. Bring it up to a low simmer and cook until the internal temperature reaches 155°F. Remove the chicken and set aside.
STEP 5.
Finish the sauce by simmering and reducing until you get a nappe thickness, aka thick enough to coat a back of a spoon and not move. Turn off the heat. Discard the thyme and garlic.
STEP 6.
Stir in the cold butter to emulsify and make creamy. Taste for seasoning and salt as needed.
STEP 7.
Slice the chicken and serve with the au jus! Enjoy!
Leave A Comment