Chicken Breasts with White Wine Pan Sauce with Crème Fraîche and Spring Herbs

Elevate your dinner game with a dish that embodies effortless elegance. Tender, golden-seared chicken is bathed in a luscious sauce made with crème fraîche, fragrant spring herbs, and a splash of white wine, creating a beautifully balanced harmony of richness and freshness.

For the perfect pairing, enjoy this dish with a glass of GEN 7 Vaché “1832” 2018 Négrette—a rare and captivating red with velvety texture, dark berry notes, and a whisper of spice. Its depth complements the creamy pan sauce while enhancing the delicate flavors of the fresh herbs.

Whether you’re planning a romantic dinner or a refined weeknight meal, this dish and wine pairing will transport you to the charm of old-world elegance. Read along for the full recipe and experience a taste of culinary perfection.

Ingredients

• 4 (10-ounce) skin-on airline chicken breast

• 1 ¼ teaspoons kosher salt, plus more to taste

• ½ teaspoon black pepper, plus more to taste

• 1 tablespoon neutral oil (such as grapeseed)

• ¼ cup sliced spring onion bulb (from 1 large spring onion), sliced green garlic bulbs, or sliced ramp bulb and greens

• ⅓ cup dry white wine

• 1 cup chicken stock or lower-sodium chicken broth

• 2 tablespoons crème fraîche

• 3 tablespoons chopped mixed tender fresh herbs (such as tarragon, dill, chives, and parsley)

• 1 teaspoon fresh lemon juice

Instructions

1. Sprinkle chicken evenly with 1 1/4 teaspoons salt and 1/2 teaspoon pepper.

2. Heat oil in a 12-inch skillet over medium. Cook chicken, skin side down, until skin is golden brown and crispy, 15 to 18 minutes. Flip the chicken breasts and cook skin side up, until a thermometer inserted in thickest portion of chicken registers 160°F, about 15 minutes.

3. Transfer to a plate. Reserve 1 tablespoon of drippings in skillet.

4. Heat reserved drippings in skillet over medium-high. Add spring onion; cook, stirring often, until softened, about 1 minute. Add wine (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.

5. Add stock; cook, stirring occasionally, until mixture has reduced to about 2/3 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.

6. Remove from heat; stir in herbs and lemon juice. Season to taste with salt and black pepper. Serve alongside cooked chicken.

A perfectly seared chicken breast, a velvety white wine pan sauce, and a glass of GEN 7 Vaché “1832” 2018 Négrette—this pairing is pure elegance on a plate. The rich, yet delicate flavors of the dish are beautifully enhanced by the wine’s smooth tannins and dark berry notes, creating a harmony that lingers long after the last bite.

Whether you’re hosting a dinner party or simply treating yourself to a gourmet meal at home, this dish proves that simple ingredients can come together to create something truly extraordinary. Pour yourself a glass, savor every bite, and enjoy the beauty of great food and fine wine. Cheers to an unforgettable dining experience!