Chicken Beurre Blanc
This is a Chicken Beurre Blanc that is the perfect weeknight meal. It is chicken cooked with a rich, buttery, and flavorful sauce.
Servings: 4
Calories: 459kcal
Ingredients
Beurre Blanc Sauce
- ½ yellow onion
- ½ small green pepper
- 2 garlic cloves
- 1 cup white wine
- 2 tablespoons white vinegar
- ½ teaspoon peppercorn
- 2 bay leaves
- ¼ cup heavy cream
- ½ teaspoon adobo
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- 4 ounces butter (cold)
Chicken
- 2 tablespoons butter
- 2 chicken breast (1.5 pounds)
- 1 ½ teaspoons salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- 2 twigs parsley
Instructions
- Prep everything. Cut the butter into small cubes and store it in the fridge until you are ready to use it. Peel the onion and cut it into small strips. Peel the garlic and slice it into thin slices. Roughly chop the parsley.
- Make the chicken. Cut the chicken breast in half. If your chicken is too thick, gently flatten the meat so all the meat can have an even thickness. Use a meat mallet or any heavy kitchen tool.
- Season the chicken on both sides with the salt, pepper, and garlic powder.
- In a large pan over medium-high add 2 tablespoons of butter. Once the pan is hot and the butter is melted, add the chicken. Cook for 5 minutes per side.
- Make the sauce. In a small pan over high heat, add the white wine, vinegar, onion, garlic, peppercorns, and bay leaves. Cook this for 5 minutes. The liquid should be reduced until about ¼ cup of liquid is left.
- Add the heavy cream, adobo, onion, and garlic powder. Cook for 1 minute while stirring. Lower the heat to medium-low.
- Now add the butter, one cube at a time. Whick it in and once it's melted and incorporated, add another piece until you've added all the butter. Cook for 2 minutes. Strain the sauce ( you can also leave it as is).
- Place the chicken in the same pan you made the sauce. Now add the sauce back in, and cook for 2 minutes while stirring the sauce and chicken around. Add the parsley and serve. Buen provecho!
Notes
- Wine- I used a Chardonnay winebut any white wine will work.
- Butter- One of the most important steps is to make sure that your butter is cold. Leave the butter in the fridge until the very last moments before adding it to the sauce.
- Chicken- I used chicken breas but you can also use boneless chicken thighs.
Nutrition
Calories: 459kcal | Carbohydrates: 3g | Protein: 25g | Fat: 37g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 165mg | Sodium: 1348mg | Potassium: 509mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1187IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 1mg
