To be truthful, I am not a big fan of boneless, skinless chicken breast. They are pretty plain, potentially dry and flavorless. The word I like to use is "insipid". But if you cook them and retain their moisture, add a bit of flavor, chicken breast can be a great blank canvas.
This is my favorite recipe for boneless, skinless chicken breast and it's easy! Here's what you'll need:
3 Tablespoons extra virgin olive oil
3 garlic cloves, sliced thinly
1 cup of white wine ( chardonnay is my favorite)
1 Teaspoon of dried herbs (rosemary, herbes de provence, thyme all work well)
4 boneless, skinless chicken
Place an oven-safe plate in the oven and set the heat to Warm.
Heat the extra virgin olive oil over medium heat in a saute pan with a good-fitting lid or Dutch oven. Add the sliced garlic and cook until they are about the color of a potato chip then remove with a slotted spoon. Do not let them get too dark because they can turn bitter. We want our olive oil infused with great garlic flavor and burnt garlic is not the way to get there.
Add the cup of white wine, pour slowly to reduce splattering. I prefer using a dry white wine like chardonnay but use what you enjoy the most.
Also, add the teaspoon of herbs, I used herbes de Provence this time around but rosemary and thyme work equally well . If you are using fresh herbs from your garden you should use a tablespoon of them, finely chopped.
Once the liquids begin to simmer reduce the heat to low and cover. Let cook for 10 minutes. After 10 minutes are up, remove the chicken breast and place them on the heated plate that was warming in your oven. Keep the breasts in the oven while you reduce the sauce.
Raise the heat to medium to reduce the white wine sauce. Keep stirring until the sauce reduces by about half and thickens a bit.
Remove from the heat and return the warmed chicken breast back to the pan. Smother them in the sauce and they are ready to serve. Hope you enjoy this recipe.