Wine Steamed Chicken


4 boneless skinless chicken breasts
Salt and freshly ground black pepper
1 tablespoon olive oil
1/4 C White Wine

Time: 20min / Servings: 4 / Calories per Serving: 227


Pound the chicken breasts to an even thickness.  Season lightly with salt and pepper or any other spices you would like.

Heat the sauté pan over medium-high heat. When it is quite hot, add the olive oil.  Turn the heat to medium and add the chicken breasts. Cook for 1 minute on one side then flip and repeat on the other side.

Turn the heat to low. Pour 1/4 c. wine over the chicken and cover with a tight-fitting lid. Set a timer for 10 minutes, and allow to simmer.

Open the lid and cook until the wine has cooked off and the chicken is cooked through.  The chicken should be at least 165°F.

Jamie’s Adjustments:
I like…

Robb’s Notes:
None at the moment…

 Credit Where Credit is Due: Original Recipe


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