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This simple white wine pan sauce enriched with créme fraîche and a generous handful of tender fresh herbs like tarragon, dill, and chives makes smart use of the pan drippings from pan-roasted chicken breasts. Simply pan-roast airline chicken breasts, set them aside to rest, and then, while the chicken is resting, use the drippings to build the flavor-packed white wine pan sauce, which comes together in about 10 minutes and delivers an elegant, silky texture. The delicate flavors of the white wine pan sauce are also a good pair for thick fillets of trout, salmon, or halibut, which may be substituted for the chicken breasts. To make this pan sauce from other proteins, start from step 2, working with 1 tablespoon of reserved drippings, and proceed as written. 

April 2022


Credit: Photo by Greg DuPree / Food Styling by Micah Morton / Prop Styling by Audrey Davis

Recipe Summary

45 mins


Ingredient Checklist


Instructions Checklist
  • Sprinkle chicken evenly with 1 1/4 teaspoons salt and 1/2 teaspoon pepper. 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. Transfer to a plate. Reserve 1 Tablespoons of drippings in skillet.

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