Serve this with mashed potatoes and roasted green beans!
Chicken in White Wine Sauce
I have quite a collection of chicken recipes at this point, but this Chicken in White Wine Sauce has earned a top spot on my favorites list. It has a gourmet flair that’s restaurant-worthy, but it’s nice and easy to make. Chicken breast is seasoned in Italian seasoning and seared to perfection, which gives it a nice golden crust and adds fond to the skillet, which is deglazed with white wine. This adds the best flavor to the sauce. Butter, garlic and simple seasonings incorporate even more flavor, along with chicken broth, a splash of cream, and a little Parmesan cheese. Fresh lemon juice adds a fresh finish for the most amazing, flavorful chicken dish you’ve ever created!
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Slice the chicken into 2-3 thinner slices and pound to 1/2-inch thick. Season with Italian seasoning and add salt/pepper. Dredge in flour. Sear in olive oil for 4-5 minutes per side, until a golden crust has developed. Set aside. Add the wine and let it bubble gently and reduce by half over medium heat, about 10 minutes. Use a silicone spatula to “clean” the bottom of the pot.
Add butter, garlic, Worcestershire sauce, seasonings, and chicken broth. Bring to a boil. If desired, thicken the sauce by combining 2 Tbsp. cornstarch + 2 Tbsp. cold water and slowly adding it to the bubbling liquid.
Reduce heat to low and gradually stir in the cream and Parmesan cheese. Add the chicken back and spoon the sauce on top. Cover partially and let it simmer for 5 minutes over low heat. Remove from heat and stir in the lemon juice. Serve with mashed potatoes and roasted green beans. (See below for additional pairing options.)
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers do reheat well. If reheating from frozen: Thaw leftover chicken overnight in the fridge (or defrost it in the microwave) and then bake it in a small, lightly greased, covered casserole dish at 350° for 20-25 minutes.
What to Serve With Chicken in White Wine Sauce
Potatoes: Mashed Potatoes, Roasted Potatoes, Potato Salad, Potato Wedges, Skillet Potatoes, Grilled Potatoes, see all potato recipes here. Roasted Vegetables: Green Beans, Carrots, Broccoli, Asparagus, Other Side Dishes: Greens and Beans, Buttered Noodles, Garlic Parmesan Pasta, Buttermilk Biscuits, Cheddar Bay Biscuits, Garlic Bread with Cheese, see all side dish recipes here.
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This is the Le Creuset skillet I used in this recipe, (and in 90% of my recipes). It’s pricey, but it conducts heat really well and is oven safe. The size is perfect and the quality is great. Kitchen Tongs– makes it easy to handle the chicken when searing and even easier to flip individual mushroom slices as they cook. My Favorite Chef Knife Meat Tenderizer
