Easy Garden Vegetable Chicken Schnitzel (Skillet Recipe)
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Unrated
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4
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Course
Main Course, Dinner
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Cuisine
American
Easy Garden Vegetable Chicken Schnitzel (Skillet Recipe)
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This pan fried chicken smothered in a savory white wine sauce and packed with fresh summer vegetables is a easy and delicious weeknight meal option. It's all made in one pan and ready to go in less than 30 minutes!
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Ingredients
For the chicken
- 4 boneless skinless chicken breasts, butterflied and pounded thin We recommend ButcherBox chicken
- ½ cup gluten-free flour
- 1 tsp sea salt
- 1 tsp ground pepper
- 1 tbsp garlic powder
- 1 tbsp Italian seasoning
- 1 tbsp grated Parmesan cheese
- 2 large eggs
- 1 tsp milk
- 1 tsp water
- 1 tbsp olive oil
- 2 tbsp butter
For the white wine garden vegetable sauce
- 3 tbsp butter
- 1 small red onion diced
- 1 carrot peeled and sliced
- ½ cup cherry tomatoes halved
- 1 cup fresh salsa
- 1 package 6 oz fresh baby spinach
- 1 cup white cooking wine
- salt and pepper to taste
Instructions
For the chicken
- Take out 2 deep and wide bowls (baking dishes work well).
- In one bowl, mix the flour with the following 5 ingredients
- In the other bowl, whisk together eggs, 1 teaspoon milk and 1 teaspoon water
- Start by dredging the chicken in the flour first, then the egg mixture, and back into the flour. Shake and coat chicken evenly. Set aside on a plate.
- Heat the oil and 2 tablespoons of the butter in a large skillet over medium-high heat. Place the dredged chicken in the pan, and cook, turning once, until the chicken is golden and just barely cooked through, about 5 to 6 minutes total. Transfer the chicken to a plate and set aside.
For the white wine garden vegetable sauce
- Melt butter in the pan. Add the chopped onions, carrots, and cherry tomatoes until onions are translucent, 2 to 3 minutes.
- Add the fresh salsa and spinach, and season with salt and pepper; cook for another 2 minutes. Add in the white wine. Bring the liquid to a boil, then reduce the heat to medium, uncovered until the sauce is reduced, about 5 minutes.
- Add the chicken back to the pan. Reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens a bit more, 2 to 3 minutes.
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