Today on our dinner table： poulet valencienne 🥢

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

  1. 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.
  2. Add the onion and garlic to the skillet and cook for 2 minutes.
  3. Pour in the white wine and chicken broth and bring to a boil.
  4. Reduce the heat and simmer for 10 minutes, stirring occasionally.
  5. Add the parsley, thyme, oregano, salt, and pepper and simmer for an additional 5 minutes.
  6. In a small bowl, combine the butter and flour and stir until smooth.
  7. Add the butter-flour mixture to the skillet and stir until thickened.
  8. Add the capers and lemon juice and simmer for 2 minutes.
  9. Serve over cooked rice or noodles. Enjoy!