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Chicken in White Wine Sauce

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Tender chicken breasts simmered in a rich, creamy white wine sauce with garlic, Parmesan, and a hint of lemon.

Ingredients

Scale
  • 2 large boneless skinless chicken breasts
  • 2 teaspoons Italian seasoning
  • Salt/pepper
  • ¼ cup flour
  • 2 tablespoons olive oil
  • 1 cup dry white wine
  • 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 fresh lemon juice
  • Fresh Parsley to garnish
  • Sauce Seasonings
  • 1 teaspoon each: dried parsley, mustard powder
  • ½ teaspoon each: dried oregano, dried basil

Instructions

  1. Slice each chicken breast in half lengthwise to create 2-3 thinner slices.
  2. Place the chicken in a gallon freezer bag or between saran wrap.
  3. Use the textured side of a meat mallet to pound the chicken to ½ inch thick.
  4. Pat the chicken completely dry with paper towels.
  5. Season each side of the chicken with Italian seasoning, salt, and pepper.
  6. Dredge the seasoned chicken in the flour, tapping off any excess.
  7. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
  8. Sear the chicken in batches for 4-5 minutes per side, until a golden crust has developed.
  9. Set the seared chicken aside, leaving the brown remnants in the pan.
  10. Turn the heat off the skillet.
  11. Add 1 cup of dry white wine to the skillet.
  12. Turn the heat to medium.
  13. Use a silicone spatula to scrape the bottom and sides of the skillet, dissolving the brown remnants into the wine.
  14. Let the wine bubble gently until it is reduced by half, which takes about 10 minutes.
  15. Add 3 tablespoons of butter and 4 cloves of minced garlic to the skillet.
  16. Cook for 1 minute, until the garlic is fragrant.
  17. Add 1 teaspoon of Worcestershire sauce, 1 cup of chicken broth, and the sauce seasonings (1 tsp dried parsley, 1 tsp mustard powder, ½ tsp dried oregano, ½ tsp dried basil).
  18. Bring the sauce to a boil.
  19. If a thicker consistency is desired, combine 2 tablespoons of cornstarch with 2 tablespoons of cold water in a small bowl until completely uniform.
  20. Slowly stir the cornstarch mixture into the bubbling sauce.
  21. Reduce the heat to low.
  22. Slowly add ¼ cup of heavy cream, stirring continuously.
  23. Stir in 1/3 cup of freshly grated Parmesan cheese until melted.
  24. Add the seared chicken back to the skillet.
  25. Spoon the sauce on top of the chicken.
  26. Cover the skillet partially and let it simmer for 5 minutes.
  27. Remove the skillet from heat.
  28. Stir 2 tablespoons of fresh lemon juice into the sauce.
  29. Garnish with fresh parsley and serve immediately.

Notes

Pounding the chicken to an even thickness ensures it cooks evenly and stays tender.
Don’t crowd the pan when searing; cook chicken in batches if necessary to get a good crust.
Freshly grated Parmesan melts much better and tastes superior to pre-shredded.
Adjust the amount of lemon juice to your taste; it adds a wonderful bright finish.

Find it online: https://theflakytruth.com/chicken-in-white-wine-sauce/