Pan Chicken with White Wine Sauce Mirepoix

Recipe updated July 2015

“Mirepoix” is the French term for a chopped vegetable medley—carrots, celery, and onion—used as a base for sauces, braising liquids, stews, and other dishes. Fresh herbs such as basil, tarragon, or rosemary are sometimes added.

For this recipe, I wanted to play up the mirepoix as more than the sauce starter, essentially turning the vegetables into a side dish for the chicken, along with a rich, creamy sauce to highlight the entire dish. I cut the vegetables larger than typical for mirepoix and used cornstarch to thicken the sauce, resulting in a simple, one-pan meal full of warm, savory flavor—and it's very easy to prepare.

Serves 4

Ingredients

• 3 tbsp olive oil
• 4 boneless, skinless chicken breast halves (about 1-1/2 lbs total)
• flour, for dredging
• sea salt
• freshly ground black pepper
• 1-1/2 cups coarsely chopped peeled carrots
• 1-1/2 cups coarsely chopped celery
• 1 cup chopped white onion
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• 1 tsp cornstarch
• chopped fresh tarragon, for garnish

Mirepoix Ingredients

Preparation

1. Preheat the oven to its lowest temperature (to keep the chicken warm).
2. Heat a large, heavy skillet over medium heat and add 2 tablespoons of olive oil. Dredge the chicken breasts in flour, shaking off excess. Season with salt and pepper and cook until golden brown on the bottom, 8-10 minutes, depending on thickness.
3. Turn and cook until the chicken is golden brown on the other side and just cooked through, 7-8 minutes. Transfer the chicken to a plate and keep warm in the oven.

Chicken Beginning to Cook

Cooked Chicken

1. Add the remaining 1 tablespoon of oil to the pan and add the carrots, celery, and onion. Cook, stirring frequently and scraping up brown bits, 2 minutes.
2. Add the wine, cover the pan, and cook until the vegetables are crisp-tender, 12-13 minutes.
3. Combine the chicken broth and cornstarch in a bowl, stirring well to dissolve the cornstarch. Stir the mixture into the pan and season with salt and pepper. Bring to a simmer and cook until the sauce is slightly thickened and the vegetables are tender, 3-4 minutes.
4. Return the chicken and accumulated juices to the pan, turning a few times to coat. Sprinkle with tarragon.

Vegetables Beginning to Cook 

Wine Added 

Broth Mixture Added

Cooked Sauce

Divide the chicken and sauce among 4 plates and serve right away.

Pan Chicken with White Wine Sauce Mirepoix