Chicken breasts generally get much of their flavor from the accompanying ingredients with which they are made. The garlic, veggies, and herbs together with the broth and white wine make this flavorful dish a great pairing for a light, refreshing Chardonnay.
White Wine Poached Chicken with Dill
Servings
6 Servings
Ingredients
- 2 tablespoon olive oil
- 2 shallots peeled and thinly sliced
- 2 small zucchini cut into 1/4-ince thick rounds
- 2 small bulbs fennel trimmed and thinly sliced
- 2 cloves garlic minced
- 1/4 teaspoon kosher salt
- 6 boneless skinless chicken breasts
- 4 cup chicken broth
- 2 cup dry white wine
- 1 large bunch fresh dill
Instructions
- Heat olive oil in a large pan over medium heat. Add shallots, zucchini, fennel, and garlic and sauté for 8 to 10 minutes or until slightly softened. Season with salt and stir. Add chicken breasts on top of vegetables and cover with broth, wine, and dill. Bring to a boil, then reduce to a simmer until chicken is cooked, about 15 minutes. Remove chicken and vegetables and set aside, discarding dill. Boil liquid for 8 to 10 minutes or until slightly reduced. Slice chicken and place on a serving platter with vegetables. Pour sauce over top and serve immediately.
poaching is one of my favorite ways to cook light proteins like chicken breasts and then add cooking with wine, this breast will be super-tender.