Lorenza Ávila

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Recipe of Chicken in Butter Sauce with Herbs

Chicken in Butter Sauce with Herbs

25 mins
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A simple recipe for making chicken breasts. In this recipe they are prepared with a butter sauce with parsley and mint.
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4 portions
  • 1/4 cups flour
  • 8 chicken breasts, thin
  • black pepper
  • 2 tablespoons olive oil
  • 3/4 cups dry white wine
  • 2 tablespoons butter, in pieces, cold
  • 3 tablespoons parsley, fresh or mint, chopped (you can use a mixture of the two)


Put the flour in an extended dish.
Season the chicken breasts with salt and pepper.
Pass the breasts through the flour.
In a large pan, put 1 tablespoon of oil over medium-high heat.
In batches, cook the chicken breasts until golden brown, about 3 minutes per side. (Add more oil to the pan if necessary).
Pass the cooked breasts to a plate and put aluminum foil on top to reserve hot.
Add the wine to the frying pan and all the chicken juices that are accumulated.
Cook until the liquid is reduced by half, about 4 minutes.
Add the chicken and move through the pan to cover it.
Remove the pan from the heat and add the chopped butter and herbs.
Season with salt and pepper and stir well.
Serve the breasts on the plates and bathe with the sauce.


Accompany with spaghetti.

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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings (2)
Jesus Piñerua Cedillo
07/11/2014 14:06:00
Yo la presento con mantequilla con ajo y las hierbas. Muy rico y fácil
Lauss Hernández
31/01/2013 22:49:50
Muy rico De presentación sería hermoso si la mantequilla y las hierbas, las sirvieras en el momento en forma de una rebanada encima.

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