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Chicken in White Wine Sauce

Chicken in White Wine Sauce

This Chicken in White Wine Sauce is an easy skillet meal with seasoned chicken breast smothered in a flavorful white wine sauce.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 4 people
Calories 394 kcal

Equipment

  • skillet
  • meat mallet
  • silicone spatula
  • gallon freezer bag

Ingredients
  

  • 2 large boneless skinless chicken breasts
  • 2 teaspoons Italian seasoning
  • Salt
  • Pepper
  • ¼ cup flour
  • 2 tablespoons olive oil
  • 1 cup dry white wine see notes
  • 3 tablespoons butter
  • 4 cloves garlic minced
  • 1 teaspoon Worcestershire sauce
  • 1 cup chicken broth
  • 2 tablespoons cornstarch optional
  • 2 tablespoons cold water optional
  • ¼ cup heavy cream
  • ⅓ cup Parmesan cheese freshly grated
  • 2 tablespoons fresh lemon juice see notes
  • Fresh Parsley to garnish

Sauce Seasonings

  • 1 teaspoon dried parsley
  • 1 teaspoon mustard powder
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil

Instructions
 

  • Slice the chicken in half lengthwise to create 2-3 thinner slices. Place in a gallon freezer bag (or in between saran wrap) and use the textured side of a meat mallet to pound it to ½ inch thick. Pat completely dry.
  • Season each side with Italian seasoning, salt, and pepper. Dredge in the flour and tap off excess.
  • Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden crust has developed. Set aside and leave brown remnants in the pan.
  • Turn the heat off and add the wine, then set heat to medium. Use a silicone spatula to clean the bottom and sides of the skillet, which will add lots of flavor to the sauce.
  • Let it bubble gently until reduced by half, about 10 minutes. Add the butter and garlic and cook for 1 minute. Add the Worcestershire sauce, chicken broth, and seasonings. Bring the sauce to a boil.
  • If a thicker consistency is desired: Combine 2 tbsp. cornstarch with 2 tbsp. cold water until completely uniform in consistency. Slowly stir it into the bubbling sauce.
  • Reduce heat to low and slowly add the heavy cream, stirring continuously. Stir in the Parmesan cheese.
  • Add the chicken back to the skillet and spoon the sauce on top. Cover partially, and let it simmer for 5 minutes. Remove from heat.
  • Stir the fresh lemon juice into the sauce. Garnish with parsley and serve with mashed potatoes and roasted green beans.

Notes

Pro Tips: Pinot Grigio, Chardonnay, and Sauvignon Blanc are perfect dry white wines to use in this recipe. If you don't cook with wine, chicken broth can be used, although the wine is more crucial in this sauce than in most of my others. Fresh garlic cloves are much more flavorful in this recipe than jarred garlic. Be sure to use fresh garlic, as older garlic can turn blue when exposed to acidic ingredients like wine and lemon juice. Freshly squeezed lemon juice is also more flavorful than bottled juice. Roughly chopped spinach makes a nice addition to this sauce and can be added right before the chicken is added back to the skillet.

Nutrition

Serving: 1servingCalories: 394kcal
Keyword Chicken in White Wine Sauce, dinner, Easy Recipe, skillet meal, wine sauce
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