Description
🍗✨ This Chicken with White Wine Sauce is a perfect balance of rich, creamy flavors and aromatic herbs, creating a restaurant-quality dish in just 30 minutes! 🍷🥂
🍋🥘 Tender, golden-crusted chicken in a velvety, garlic-infused wine sauce – ideal for both cozy weeknight dinners and impressing your guests with minimal effort! 🍽️💛
Ingredients
Boneless, skinless chicken breasts
Salt
Black pepper
Garlic powder (optional)
Italian seasoning (optional)
All-purpose flour
Olive oil
Butter
White wine (Sauvignon Blanc, Chardonnay, or Pinot Grigio)
Chicken broth
Heavy cream
Mushrooms (optional)
Shallots or onions
Garlic
Fresh thyme or parsley (or Herbs de Provence)
Lemon juice (optional)
Cornstarch (optional, for thickening)
Instructions
1. Slice the boneless, skinless chicken breasts into thinner cutlets.
2. Season the chicken with salt, pepper, and optionally garlic powder or Italian seasoning.
3. Dredge the chicken in flour, shaking off any excess.
4. Heat a pan over medium-high heat and add a bit of oil or butter.
5. Sear the chicken cutlets on both sides until golden brown, then remove and set aside.
6. In the same pan, add chopped shallots or onions and sliced mushrooms, cooking until softened.
7. Add minced garlic and cook for about 30 seconds until fragrant.
8. Deglaze the pan with white wine, scraping up any browned bits.
9. Pour in chicken broth and let the mixture simmer for a few minutes to reduce.
10. Stir in heavy cream and butter to create a rich, velvety sauce.
11. Add thyme, parsley, or Herbs de Provence for extra flavor.
12. Return the chicken to the pan and let it simmer in the sauce until fully cooked.
13. Optional: Add a splash of lemon juice for brightness.
14. If needed, thicken the sauce with a cornstarch slurry.
15. Serve the chicken with mashed potatoes, rice, or pasta.
16. Enjoy your Chicken with White Wine Sauce!
Notes
Use a dry white wine like Sauvignon Blanc or Pinot Grigio to keep the sauce crisp and well-balanced.
Dredging the chicken in flour before pan-frying helps create a golden crust and thickens the sauce slightly.
Adding a splash of lemon juice at the end brings a bright, fresh contrast to the creamy sauce.
- Prep Time: 10
- Cook Time: 30
- Category: Main Course
- Method: Pan-Fried
- Cuisine: French