I’m sure y’all hate the saying “winner winner, chicken dinner” as much as I do (except you, Guy Fieri), but this dish is seriously a winner chicken dinner. It’s elegant, rich, and savory—not to mention beautiful. When I made this I felt like I was on a date with myself, so for any of you who actually have dates, please make this for them. If they don’t love you already, they will.
Maybe. Don’t hold me to that, actually.
I paired mine with hearty brown rice, which soaked up all the rich, buttery sauce. But you could skip the rice and just drink the sauce after you finish the chicken, if you want. In which case, we should get married because I love you.
PAPRIKA CHICKEN IN WHITE WINE BUTTER SAUCE
- 2 chicken breasts
- 2-3 garlic cloves, chopped
- 1/4 cup fresh thyme
- 5 tbsp butter
- 1 cup dry white wine
- salt and pepper
Rub chicken breasts with paprika, cayenne, salt, and pepper. Finely chop the garlic and remove thyme from stems.
Heat a cast iron pan over medium heat and melt 3 tbsp of butter. Add the chicken and cook til a golden brown crust forms. Flip the chicken and continue cooking for a few minutes. Add the remainder of butter, garlic, and thyme and stir until softened.
Add wine and reduce heat to med-low. Cook until the wine has reduced to a sauce and the chicken is cooked through (opaque) and juices run clear. You may need to flip chicken a few times throughout. Serve over any grain of your choice and garnish with a little fresh thyme.
*Recipe makes 2 servings