Turn your pan-roasted chicken breast into a restaurant-quality meal with an elevated white wine sauce featuring De Nigris Rosé Sweet Vinegar.

Ingredients for 4 People

  • 4 thinly sliced skinless chicken breasts
  • 1 ¼ tsp kosher salt, plus more to taste
  • ½ tsp black pepper, plus more to taste
  • 1 tbsp vegetable oil (ie. avocado oil)
  • ¼ cup sliced spring onion bulb (from 1 large spring onion), sliced green garlic bulbs, or sliced ramp bulb and greens
  • ⅓ cup De Nigris Rosé Sweet Vinegar
  • 1 cup chicken stock or low-sodium chicken broth
  • 2 tbsp crème fraîche
  • 3 tbsp chopped mixed tender fresh herbs (such as tarragon, dill, chives, and parsley)
  • 1 tsp fresh lemon juice

For the recipe

Sprinkle chicken evenly with 1 ¼ teaspoons salt and ½ teaspoon pepper. Heat oil in a 12-inch skillet over medium. Cook chicken on both sides until a thermometer inserted in the thickest portion of the chicken registers 165°F. Transfer to a plate. Reserve 1 tablespoon of drippings in the skillet.

Heat reserved drippings in skillet over medium-high. Add spring onion; cook, stirring often, until softened, about 1 minute. Add De Nigris Rosé Sweet Vinegar (mixture will immediately come to a simmer). Simmer over medium-high, stirring occasionally to loosen browned bits on bottom of skillet, until reduced by about half, 1 to 2 minutes. Add stock; cook, stirring occasionally, until mixture has reduced to about ⅔ cup and just barely coats back of a spoon, 4 to 6 minutes. Reduce heat to low; stir in crème fraîche until just melted, about 30 seconds. Remove from heat; stir in herbs and lemon juice. Season to taste with salt and black pepper. Serve alongside cooked chicken.