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  • Chicken in butter sauce

    Chicken in butter sauce

    By Jeffrey Cameron

    Last night I got home and there was nothing thawed in the refrigerator; you know those nights where you just want to say crap! So rather than succumbing to laziness, I thought that I would thaw some chicken in hot water, and while not completely thawed, I would need to cook the chicken slower than normal.

    I put some basic ingredients together to braise the chicken: oil, garlic, shallots, wine, and this time butter. I had some butter left over from the holidays and this would be a good time to use it. Also I had some Sokol Blosser Pinot Gris left over from the night before and decided that would be good to glaze and the flavor is amazing as well.

    I used a little chicken broth to keep the sauce from becoming think, since I had to cook longer [chicken partially frozen].

    In the picture, notice how the butter really crisped up the chicken and made it a nice golden brown. Ok so here is what I did. This one is really easy.


    2 Chicken breasts
    Olive oil
    1 large shallot
    3 gloves garlic
    White wine
    ½ stick of unsalted butter (or more if you are like me)
    ½ chicken broth
    Salt and pepper


    Put 2 tablespoons of olive oil in a saucepan on medium heat. Wash, pat dry, salt and pepper the chicken breasts. If the chicken breasts are too think, place between two pieces of wax paper and use a mallet to flatten. Cook each side of the chicken for 3 minutes.

    Pull the chicken out and set aside. Put a little more oil in the pan and cook the shallots for 2-3 minutes. Be sure to get them turning just brown. Add the garlic and cook for 1 more minute.

    Turn the heat down to medium-low [Normally leave it at medium, but we were working with partially frozen chicken]. Pour ½ cup of white wine in the pan and scrape the bottom. Cook for about 2 minutes.

    Add the butter to the pan and melt into the liquid. Add the chicken broth and chicken to the pan. Cover the chicken and cook 4-5 minutes per side or until the chicken is cooked through. The chicken should turn golden brown.

    Put the chicken on a plate and let rest for 2 minutes, then thinly slice the chicken. Drizzle some of the butter sauce over the chicken.

    Published on January 9, 2009 · Filed under: Mains; Tagged as: , , , , , , , , , ,

3 Responses to “Chicken in butter sauce”

  1. This sounds like a wonderful dish and I’m so glad to hear that Sokol Blosser Pinot Gris was a good match with it. What a great idea to use some leftover Gris as a glaze! I’ll have to try that.

    If you’re ever in the Dundee, Oregon area we’d love to host you for a tour of the Winery. Thanks again, and cheers!

    Kitri McGuire
    Marketing Communications Manager
    Sokol Blosser Winery

  2. This chicken recipe sounds lucious…will have to try it. The Sokol Blosser winery is about 30 miles from my home…great place to visit and they have free wine tasting most everyday. They have an excellent selection of wines.

    They use to have concerts…mainly, named jazz entertainers. The concerts were outdoors, and you could buy a bottle of wine, or have it by the glass, and eat reasonably priced gourmet food while you watched the concert. Best to you!

  3. Wow! What a concept ! Beautiful .. Amazing

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