Unprepared for unexpected guests? Transform your meal prep-ready chicken breast into something more elevated with a shot of dry white wine and some unsalted butter. With hardly any skill and patience, you no longer need to endure bone dry chicken fillets – much less ones that turn out tough with a lack of flavour.
- 4 chicken breast fillets
- 30 g unsalted butter
- 2 green onions (shallots), chopped
- 1 cup (250 ml) dry white wine
- ½ cup (125 ml) light cream
- ½ cup shredded basil
- Steamed baby potatoes, to serve
- Zucchini, to serve
Cover each chicken breast with plastic wrap and lightly flatten with a rolling pin. Season well with freshly ground pepper.
Melt butter in a large frying pan on medium. Cook chicken breasts for 3 mins each side, until golden and almost cooked through. Remove to a platter and keep warm.
Reduce heat to low and add onion. Cook for 5 mins, stirring, until soft. Increase heat to medium and add wine. Simmer for 1 min.
Stir in cream. Cook for another 3 mins, until reduced slightly. Add basil and season.
Return chicken to pan for 1 min, until heated through.
Serve with potatoes and zucchini.