Chicken with Herb Butter Sauce
Prep time
Cook time
Total time
Serves: 4-6
  • 6 thinly sliced boneless skinless chicken breasts (see NOTE for bone-in breast)
  • 1 tsp salt
  • ¼ tsp pepper
  • 2 tbs olive oil
  • Sauce:
  • ½ cup dry white wine
  • ¾ cup rich chicken stock
  • 2 cloves garlic, minced
  • 3-4 sprigs fresh thyme -OR- ¼ tsp dry
  • ½ cup cream
  • 4 tbs Finlandia™ Imported Butter
  • Salt and pepper to taste
  1. Heat a large skillet over medium-high heat. Season the chicken with salt and pepper. Add the oil and the chicken; brown on both sides
  2. In the same pan, over medium heat, add the wine and scrape up all the browned bits from the bottom off the pan. Let the wine reduce until there's only about 2 or so tablespoons left in the pan.
  3. Add the chicken stock, garlic and thyme. Reduce this liquid 50%. This will take about 5-8 minutes.
  4. For the sauce: whisk in 2 tbs cream. Add 1 tbs of butter and whisk until the butter is completely melted. Repeat until all the butter and cream are used.
  5. Place the chicken back in the pan to heat through.
For bone-in breasts, brown as in recipe then bake in a 375 degree oven for 30 minutes or until chicken juices run clear (165 degrees)
Recipe by The Midnight Baker at