Chicken in White Wine Sauce
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
4 people
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Calories
394 kcal
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Course
Main Course
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Cuisine
American
Chicken in White Wine Sauce
Description
This recipe requires slicing the chicken breasts lengthwise into thinner pieces for even cooking and tender texture. After seasoning with Italian seasoning, salt, and pepper, the chicken is dredged in flour and pan-seared in olive oil until golden brown. Cooking in batches ensures the chicken develops a crisp crust without overcrowding.
The white wine sauce is created by deglazing the pan with dry white wine, reducing it by half, then adding butter, minced garlic, Worcestershire sauce, chicken broth, and a mix of dried herbs including parsley, mustard powder, oregano, and basil. Optionally, a cornstarch slurry thickens the sauce, which is finished with heavy cream, Parmesan cheese, and fresh lemon juice for richness and balanced acidity.
Fresh garlic and lemon juice brighten the sauce, while Parmesan enriches it with umami and creaminess. This sauce enhances the chicken, giving it a savory, slightly tangy flavor with herbal notes. The chicken pairs nicely with starches like rice or potatoes and steamed vegetables to complete the meal.
Storage tips include refrigerating leftovers up to 3 days or freezing for 3 months. When reheating frozen portions, thaw overnight and bake covered to maintain moisture. Using freshly squeezed lemon juice and fresh garlic improves flavor intensity. Spinach may be added to the sauce just before returning chicken to the skillet for additional texture and nutrition.
Ingredients
- 2 chicken breast large, boneless, skinless
- 2 teaspoons Italian seasoning
- salt
- black pepper
- ¼ cup flour
- 2 tablespoons olive oil
- 1 cup white wine see notes, dry
- 3 tablespoons butter
- 4 cloves garlic minced
- 1 teaspoon Worcestershire sauce
- 1 cup chicken broth
- 2 tablespoons cornstarch + 2 tablespoons cold water, optional
- ¼ cup heavy cream
- 1/3 cup Parmesan Cheese freshly grated
- 2 tablespoons lemon juice see notes, fresh
- parsley to garnish, fresh
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, this 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
- The recipe yields 4 servings; nutritional information is provided per serving.
- Pinot Grigio, Chardonnay, or Sauvignon Blanc are recommended dry white wines for best sauce flavor.
- If not using wine, substitute with chicken broth but wine is important for the sauce’s character.
- Use fresh garlic cloves instead of jarred; older garlic can sometimes turn blue with acidic ingredients but is still safe to eat.
- Freshly squeezed lemon juice provides better flavor than bottled juice.
- Adding roughly chopped spinach to the sauce before returning chicken adds color and nutrition.
- Store leftovers in airtight containers; refrigerate up to 3 days or freeze up to 3 months.
- When reheating from frozen, thaw overnight or in the microwave, then bake covered at 350°F for 20-25 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 394 kcal
% Daily Value*
| Calories | 394kcal | 20% |
| Carbohydrates | 15g | 5% |
| Protein | 17g | 34% |
| Fat | 25g | 38% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 84mg | 28% |
| Sodium | 525mg | 22% |
| Potassium | 347mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 590IU | 12% |
| Vitamin C | 5mg | 6% |
| Calcium | 121mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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