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Easy Garden Vegetable Chicken Schnitzel (Skillet Recipe)
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Easy Garden Vegetable Chicken Schnitzel (Skillet Recipe)

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!

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4
Course: Main Course, Dinner
Cuisine: American

Ingredients

For the chicken
  • 4 chicken breasts We recommend ButcherBox chicken, boneless skinless; butterflied and pounded thin
  • ½ cup gluten-free flour
  • 1 tsp salt sea salt
  • 1 tsp black pepper ground
  • 1 tbsp garlic powder
  • 1 tbsp Italian seasoning
  • 1 tbsp Parmesan Cheese grated
  • 2 large egg
  • 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 tomato halved
  • 1 cup salsa fresh
  • 1 package spinach fresh baby; 6 oz
  • 1 cup white cooking wine
  • salt to taste
  • black pepper to taste

Instructions

For the chicken
    Cup of Yum
  1. Take out 2 deep and wide bowls (baking dishes work well).
  2. In one bowl, mix the flour with the following 5 ingredients
  3. In the other bowl, whisk together eggs, 1 teaspoon milk and 1 teaspoon water
  4. 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.
  5. 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
  1. Melt butter in the pan. Add the chopped onions, carrots, and cherry tomatoes until onions are translucent, 2 to 3 minutes.
  2. 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.
  3. 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.