Today on our dinner table: poulet valencienne 🥢
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Poulet Valencienne
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup white wine
- 2 cups chicken broth
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 tablespoons capers, drained
- 2 tablespoons lemon juice
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and cook until lightly browned, about 5 minutes per side.
- Add the onion and garlic to the skillet and cook for 2 minutes.
- Pour in the white wine and chicken broth and bring to a boil.
- Reduce the heat and simmer for 10 minutes, stirring occasionally.
- Add the parsley, thyme, oregano, salt, and pepper and simmer for an additional 5 minutes.
- In a small bowl, combine the butter and flour and stir until smooth.
- Add the butter-flour mixture to the skillet and stir until thickened.
- Add the capers and lemon juice and simmer for 2 minutes.
- Serve over cooked rice or noodles. Enjoy!
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“Le premier point dans un ménage, c’est la cuisine.”
De Patin
Thank you, friend!
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