Rich Herb Butter Chicken with Velvety Wine Reduction

Ingredients

• 4 pieces chicken breasts, bone-in, skin-on
• 1 cup unsalted butter, softened
• 3 tablespoons fresh parsley, chopped
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons fresh rosemary, chopped
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

• 1 cup dry white wine
• 1 cup chicken stock, low sodium
• 1 tablespoon shallots, finely chopped
• 2 tablespoons unsalted butter, cold

Method

1. 01
   Preheat the oven to 375°F (190°C).
2. 02
   In a small bowl, mix the softened butter with parsley, thyme, rosemary, garlic, salt, and pepper until well blended.
3. 03
   Gently lift the skin of the chicken breasts and evenly spread the herb butter mixture underneath, smoothing the skin back down.
4. 04
   In a large ovenproof skillet over medium-high heat, sear the chicken breasts skin-side down until golden brown, about 5 minutes. Flip and sear the other side for 2-3 minutes.
5. 05
   Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the chicken is cooked through.
6. 06
   Remove the chicken from the skillet and let it rest while you prepare the wine reduction.
7. 07
   Place the skillet over medium heat, add shallots and sauté until translucent, about 2 minutes.
8. 08
   Pour in the white wine, scraping up any browned bits from the bottom of the skillet. Allow the wine to reduce by half.
9. 09
   Add the chicken stock and continue to reduce until the sauce thickens slightly.
10. 10
    Finish the sauce by whisking in the cold butter until the sauce is smooth and glossy. Season with additional salt and pepper to taste.
11. 11
    Serve the chicken with the velvety wine reduction drizzled over the top.