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Sauteed Chicken Breasts with Vegetables and Summer Savory Butter

10min.chef's picture
  Boneless skinless chicken breasts 3 Pound
  Parsnips 1⁄2 Pound
  Carrots 1⁄2 Pound
  Unsalted butter 3 Tablespoon
  Ground black pepper To Taste
  Parsley 2 Tablespoon, chopped
  Dry white wine 1⁄2 Cup (8 tbs)
  Chicken stock 1 Cup (16 tbs) (Preferably Homemade, Or Canned)
  Summer savory 2⁄3 Cup (10.67 tbs)
  Clarified butter 3 Tablespoon

1) Preheat oven to 200 degrees.
2) Trim chicken breasts discarding excess fat and cartilage.
3) Using meat pounder or rolling pin flatten breasts to about 1/2-inch thickness. Halve and dry.
4) Skin parsnips and halve lengthwise. Lay flat sides down and cut on diagonal into 1/2-inch-thick slices.
5) Peel and cut carrots same as parsnips. Keep the vegetables aside.

6) In medium-size heavy-gauge skillet, melt 3 tablespoons butter over medium heat.
7) When butter sizzles add parsnip and carrot and stir well. Reduce heat to medium-low and cook about 5 minutes turning occasionally.
8) Sprinkle pepper and 1 tablespoon chopped parsley. Cover skillet and set aside.
9) Heat large heavy-gauge skillet over medium-high heat and heat clarified butter and add chicken breasts with smooth side down.
10) Saute chicken for about 3 minutes and turn chicken in between. Tilt skillet to grease with butter and saute on second side about 2 minutes. Turn chicken cook for another 2 to 5 minutes till meat is tender.
11) Place chicken in individual dinner plates and keep warm in oven until serving.
12) Reduce to medium heat and add 1/2 cup dry white wine. Turn heat to high and cook for 3 minutes to reduce wine by half.
13) Add the stock and cook for 3 minutes to reduce liquid to half.
14) Take off from heat and add 3/4 cup of prepared summer savory butter, each teaspoon at a time.
15) Pour the sauce on thevegetables to coat them.

16) Remove dinner plates and turn on the broiler.
17) Put remaining sauce over chicken breast halves.
18) Add carrots and parsnips around chicken.
19) Sprinkle chopped parsley on top before serving.

Recipe Summary

Difficulty Level: 
Main Dish
Summer, Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes

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Average: 4.3 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2805 Calories from Fat 926

% Daily Value*

Total Fat 105 g161.7%

Saturated Fat 57.9 g289.3%

Trans Fat 0.3 g

Cholesterol 1013.8 mg337.9%

Sodium 1447 mg60.3%

Total Carbohydrates 111 g36.9%

Dietary Fiber 41.3 g165%

Sugars 26.9 g

Protein 330 g659.8%

Vitamin A 887.3% Vitamin C 222.5%

Calcium 143.2% Iron 186%

*Based on a 2000 Calorie diet

Sauteed Chicken Breasts With Vegetables And Summer Savory Butter Recipe