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    HomeRecipesChickenHerb-Infused Chicken Breasts with a White Wine Gelatin Pan Sauce
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    Herb-Infused Chicken Breasts with a White Wine Gelatin Pan Sauce

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    Pixicook editorial team
    clock-icon30 minutes

    Juicy, crispy herb-infused chicken breasts served with a rich, silky white wine gelatin pan sauce.

    Soy
    Intermediate
    Fresh & Light

    Ingredients for Herb-Infused Chicken Breasts with a White Wine Gelatin Pan Sauce

    units in
    USchevron
    units in
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    serves
    3 peoplechevron
    serves
    3 peoplechevron

    Airline Chicken Breasts, whole

    0 oz

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    Diamond Crystal Kosher Salt

    to taste

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    Freshly Ground Black Pepper, freshly ground

    to taste

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    Canola Oil

    tablespoons

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    Dry White Wine, dry

    cups

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    Low Sodium Chicken Stock, homemade or store-bought

    cups

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    Powdered Gelatin

    teaspoons

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    Shallots, minced

    each

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    Medium Clove Garlic, minced

    each

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    Unsalted Butter, unsalted

    tablespoons

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    Soy Sauce

    teaspoons

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    Chives, minced

    tablespoons

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    Fresh Parsley Leaves, minced

    tablespoons

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    Fresh Tarragon Leaves, minced

    tablespoons

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    Fresh Chervil, minced

    tablespoons

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