3.27.17 Pan-Roasted Chicken Breast with a Riesling Creme Fraiche - WFSB 3 Connecticut

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3.27.17 Pan-Roasted Chicken Breast with a Riesling Creme Fraiche Pan Sauce

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Pan-Roasted Chicken Breast with a Riesling Crème Fraîche Pan Sauce

From Trace Alford at Sur La Table

Yield: 4 servings

Dry, crisp Riesling works best in this recipe. Since only a little is used here, choose a bottle that you'd enjoy with dinner.


  • 1 1/2 pounds skinless, boneless chicken breast
  • Sea salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 medium shallot, minced
  • 2 large garlic cloves, minced
  • 1/2 cup dry Riesling
  • 1 cup low-sodium chicken broth
  • 2 tablespoons fresh tarragon leaves
  • 1/4 cup crème fraiche


Preheat oven to 400°F.

Generously season chicken with salt and pepper. Add oil to a large sauté pan over medium-high heat. When the oil is shimmering, add the chicken to the skillet and sear until golden brown, about 5 minutes per side.

Reserving the pan, transfer the seared chicken to a baking dish and place in the oven to finish cooking; chicken is done when the internal temperature registers 165°F in the thickest part of the chicken, 6 to 7 minutes.

Meanwhile, return the pan to the stove over medium heat and add shallot and garlic; sauté until garlic is fragrant, about a minute.

Add the wine and cook until the wine is almost evaporated, about 2 minutes. Add the broth and the tarragon and continue to cook until the liquid has reduced by half, about 5 more minutes. Strain sauce and return sauce to the pan. Reduce the heat to low and stir in the crème fraiche; cook just until hot and thickened, about 2 minutes. (Do not boil the sauce.) Taste and adjust seasoning with salt and pepper.

To serve: Transfer the chicken to warmed plates and drizzle with the pan sauce.