Skillet Chicken with Creamy White Wine Sauce

Skillet Chicken with Creamy White Wine Sauce


2 nos boneless and skinless chicken breast (cut into half lengthwise)

15g unsalted butter

100ml white wine

150ml heavy cream

2 thyme sprigs + more for garnishing

1 tbsp olive oil

2 cloves garlic (peeled and chopped)

1 shallot (peeled and chopped)


¼ tsp coarsely ground black pepper

¼ tsp Himalaya pink salt

1 tbsp fresh thyme leaves

1 tbsp olive oil


Pinch of Himalaya pink salt

¼ tsp coarsely ground black pepper

Preparation Instructions:

  1. Rinse the chicken breast and pat-dry with paper towel.
  2. Marinate the chicken breast with coarsely ground black pepper, Himalaya pink salt, fresh thyme leaves and olive oil. Set aside.
  3. Heat up a 12” cast iron skillet with 1 tbsp of olive oil, fry the chicken breast until all sides brown.
  4. Transfer the skillet into the oven and continue to cook at 220C for 15 minutes until fully cooked.
  5. Remove the skillet from the oven, dish out the chicken breast and arrange neatly on a serving platter.
  6. Add 15g unsalted butter into the skillet, once the butter melted, saute the chopped garlic and shallot until fragrant.
  7. Add in white wine to deglaze the pan, bring to a boil and continue to simmer until the liquid reduce by half.
  8. Add in heavy cream, thyme and seasonings. Continue to simmer until the sauce has become thicken.
  9. Drizzle the sauce on top of the chicken breast, garnish with some thyme sprigs. Serve.

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