You really can’t go wrong combining thyme and wine. They both add so much flavor individually that when combined it’s like the stars are all aligned just perfectly. Add some light cream and garlic and you might just fight your momma for the last piece!
Of course the best part of this recipe is that every bit of it is GF! Word to the wise-some chicken stocks may not be GF, so triple check your ingredient labels.
- 1-1 1/2 lb chicken breast, thin-sliced (if your store doesn’t carry thin-sliced you may want to pound it until it’s thinner)
- 2 Tbs olive oil
- Salt and pepper to taste
- 2 garlic cloves, minced
- 1 C chicken stock
- 1 C white wine
- 1 C half & half
- 3-4 sprigs of thyme
Heat olive oil over medium heat. Season chicken with salt and pepper on both sides, then sear for about 5 minutes per side in olive oil. Transfer to plate.
De-glaze skillet with chicken stock, then add wine, half & half, garlic, and thyme. Bring to boil to reduce by about half. Add chicken back to skillet to continue cooking through for about 15-20 minutes. About 5 minutes before serving, add some grated Parmesan on top of chicken.
I served this on top of a bed of garlic and mushroom quinoa, which is basically just quinoa with sauteed mushrooms and garlic stirred in, but it is SO good! It’s especially good when you mix in some of the sauce from the chicken. Absolute deliciousness! Enjoy!