Creamy Chicken in White Wine Sauce
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
371 kcal
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Course
Main Course
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Cuisine
American
Creamy Chicken in White Wine Sauce
Description
This recipe starts by slicing chicken breasts into thinner cutlets, seasoning them with salt, pepper, and garlic powder, then dredging them in flour. The chicken is pan-fried in olive oil and butter until golden but not fully cooked. The pan is then deglazed with dry white wine and chicken broth, simmering briefly to lift the browned bits and reduce slightly. Additional butter and herbs de Provence or Italian seasoning are added to enrich the sauce's flavor.
Heavy cream is incorporated along with the chicken returned to the pan, allowing the sauce to thicken gently while the chicken finishes cooking through. The sauce becomes creamy and coats the chicken with a smooth texture enhanced by subtle herbal notes. Fresh chopped parsley may be added as garnish for a hint of freshness and color.
This creamy chicken dish can be served alongside vegetables, rice, or pasta to complement the rich sauce. The balance of wine acidity, creaminess, and savory chicken provides a comforting entree suitable for home dining.
Reheat this dish gently over low heat to prevent the cream sauce from separating. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F for food safety. The recipe is also featured in the Salt & Lavender: Everyday Essentials cookbook.
Ingredients
- 2 large chicken breast
- salt to taste
- black pepper to taste
- 1/4 teaspoon garlic powder
- flour for dredging
- 1 tablespoon olive oil
- 3 tablespoons butter divided
- 1/2 cup white wine dry
- 1/3 cup chicken broth
- 1 pinch herbes de provence or Italian seasoning
- 1/2 cup heavy cream aka whipping cream
- parsley optional, fresh, chopped, for serving
Instructions
- Cut your chicken breasts in half lengthwise to make 4 thinner cutlets. Sprinkle them with salt and pepper and garlic powder, then dredge them in flour so they're nicely coated.
- Add the olive oil and 1 tablespoon of the butter to a skillet over medium-high heat. Once the pan is hot, add the chicken and cook for 4-5 minutes/side until golden. Take the chicken out of the pan and set aside (chicken shouldn't be fully cooked yet).
- Add the wine and chicken broth to the pan and let it bubble for about a minute. Stir to scrape up any bits from the bottom of the pan.
- Add the remaining butter and the Herbs de Provence to the pan, and continue simmering for another 2 minutes.
- Add the cream and the chicken back into the pan. Reduce the heat to medium and cook for another 5 minutes or until the chicken is cooked through and the sauce has thickened up a bit. Season with extra salt & pepper as needed and sprinkle with fresh parsley if using.
Notes
- Reheat gently at low heat to prevent the cream sauce from separating.
- Check chicken internal temperature reaches 165°F to ensure safe consumption.
- This recipe is also included in the Salt & Lavender: Everyday Essentials cookbook.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 371 kcal
% Daily Value*
| Calories | 371kcal | 19% |
| Carbohydrates | 3g | 1% |
| Protein | 25g | 50% |
| Fat | 26g | 40% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 136mg | 45% |
| Sodium | 291mg | 12% |
| Potassium | 477mg | 10% |
| Sugar | 1g | 2% |
| Vitamin A | 734IU | 15% |
| Vitamin C | 3mg | 3% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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