Chicken in White Wine Lemon Butter Sauce
User Reviews
4.8
Chicken in White Wine Lemon Butter Sauce
Description
This dish starts with seasoning small boneless, skinless chicken breasts with salt and black pepper before searing them in a lightly greased pan until each side develops a golden-brown crust. Meanwhile, egg noodles are cooked separately in salted boiling water until tender and set aside.
After removing the chicken, the pan is used to create the lemon butter sauce by melting butter and briefly cooking pressed garlic until fragrant. Then chicken broth, dry white wine, and lemon juice are added and simmered gently to combine the flavors. The chicken breasts are returned to the sauce to finish cooking and absorb the citrusy butter sauce.
This meal brings together tender protein, tangy citrus, and smooth buttery textures served over noodles that catch the flavorful sauce. Garnishing with minced parsley can add a fresh herbal note.
Smaller chicken breasts can be halved horizontally to ensure even cooking. Using a dry white wine such as Sauvignon Blanc or Pinot Grigio is recommended, and lemon juice can be adjusted for stronger or milder citrus flavor according to preference.
Ingredients
- 8 ounces egg noodles or pasta of choice
- 4 chicken breast small, boneless, skinless
- salt
- black pepper
- cooking spray or olive oil
- 1/4 cup butter salted or unsalted is fine, 57g
- 2 garlic pressed or minced, large cloves
- 1 cup chicken broth low-sodium
- 1 cup white wine dry
- 2 tablespoons lemon juice fresh, up to 1/4 cup
- parsley optional for garnish, minced
Instructions
Pasta
- Bring a medium pot of generously salted water to a boil and cook pasta according to package instructions. Drain and set aside.
Chicken and Pan Sauce
- While your pasta water boils, generously salt and pepper both sides of your chicken breasts.
- Heat a large skillet over medium-high heat and lightly grease with cooking spray or a drizzle of olive oil.
- Add chicken breasts to the pan and cook until the first side is well-browned, 2 to 3 minutes. Flip and repeat with the second side. Remove skillet from heat and transfer chicken to a plate.
- Give the skillet a minute to cool down slightly and then return it to the burner and heat over medium heat. Add butter and once butter has melted, add garlic. Cook, stirring occasionally, until garlic is golden and aromatic, 30 seconds to 1 minute. Be careful not to allow the garlic to burn.
- Immediately stir in chicken broth, white wine, and lemon juice and bring to a low simmer. Return chicken breasts to the pan and simmer, flipping once, until an instant-read thermometer inserted into the center of the chicken breasts reads 165°F, about 3 to 5 minutes per side.
- Transfer chicken breasts to a cutting board and allow them to rest for 5 minutes before slicing into strips.
- Add salt and pepper to the pan sauce to taste. Serve sliced chicken breasts over cooked pasta and spoon pan sauce over the top.
- Garnish with chopped parsley if desired and enjoy!
Notes
- If chicken breasts are large, slice each horizontally to create thinner pieces for even cooking.
- Use Sauvignon Blanc or Pinot Grigio for the white wine in the sauce.
- Adjust lemon juice amount for flavor intensity: 1/4 cup for strong, 2 tablespoons for mild.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 541 kcal
% Daily Value*
| Calories | 541kcal | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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