Pollo en Salsa - Spanish Chicken in Sauce
This easy recipe for Spanish chicken in white wine and garlic sauce is perfect for any busy weeknight dinner! The simple sauce takes chicken breasts to the next level.
Servings: 4 servings
Calories: 281.95kcal
Ingredients
- 1 pound boneless skinless chicken breasts thinly sliced or pounded thin
- salt and pepper to taste
- 3 tablespoons olive oil
- 1 head garlic
- 1 cup chicken stock
- ¾ cup white wine
- 3 bay leaves
Instructions
- Pat the chicken breasts dry with paper towel, then season with salt and pepper. Heat the olive oil in a skillet over medium heat, then sear both sides of the chicken breasts.
- Separate the cloves of garlic, but don't peel them. Smash each clove with the flat side of a knife or a heavy bottle so they're broken a little, but not fully out of the skin.
- Add the smashed garlic cloves to the skillet and sauté for about 5 minutes, or until the skin is golden brown.
- Take the sautéed garlic out of its skin, then purée it with the chicken stock using an immersion blender. (You can also mash the garlic with a fork and mix it into the stock.)
- Add the chicken back to the pan, then cover it with the garlic and stock mixture, white wine, and bay leaves. Cover and simmer for 10 minutes, then uncover and simmer for another 5 minutes.
- Remove the chicken from the heat and let it stand for 5 minutes, then serve in bowls with the sauce. Enjoy while it's hot!
Notes
- Bring the chicken breasts to room temperature before searing.
- Use any dry white wine you like in this recipe.
- Season to taste with additional salt and pepper as desired.
Nutrition
Serving: 1serving | Calories: 281.95kcal | Carbohydrates: 3.59g | Protein: 25.67g | Fat: 14.17g | Saturated Fat: 2.29g | Polyunsaturated Fat: 1.69g | Monounsaturated Fat: 8.88g | Trans Fat: 0.01g | Cholesterol: 74.38mg | Sodium: 227.22mg | Potassium: 518.04mg | Fiber: 0.04g | Sugar: 1.39g | Vitamin A: 40.53IU | Vitamin C: 1.75mg | Calcium: 13.61mg | Iron: 0.77mg