Description
This Chicken in White Wine Sauce recipe features tender, thinly sliced chicken breasts seared to golden perfection and simmered in a rich, creamy white wine sauce infused with garlic, Parmesan, and fresh lemon juice. Perfect for a comforting dinner served alongside mashed potatoes and roasted green beans.
Ingredients
Scale
Chicken
- 2 large boneless skinless chicken breasts
- 2 teaspoons Italian seasoning
- Salt and pepper, to taste
- ¼ cup flour
- 2 tablespoons olive oil
Sauce
- 1 cup dry white wine
- 3 tablespoons butter
- 4 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- 1 cup chicken broth
- 2 tablespoons cornstarch (optional)
- 2 tablespoons cold water (optional)
- ¼ cup heavy cream
- 1/3 cup Parmesan cheese, freshly grated
- 2 tablespoons fresh lemon juice
Sauce Seasonings
- 1 teaspoon dried parsley
- 1 teaspoon mustard powder
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
Garnish
- Fresh parsley, to garnish
Instructions
- Prepare the Chicken: Slice the chicken breasts in half lengthwise to get 2-3 thinner slices each. Place the slices in a gallon freezer bag or between sheets of plastic wrap, then gently pound with a meat mallet’s textured side to ½ inch thickness. Pat the chicken dry with paper towels.
- Season and Dredge: Season both sides of the chicken slices with Italian seasoning, salt, and pepper. Dredge each piece in flour and gently shake off any excess flour.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Sear the chicken slices in batches for 4-5 minutes per side until they develop a golden brown crust. Remove the chicken and set aside, leaving the browned bits in the skillet.
- Deglaze with Wine: Turn off the heat briefly, add the dry white wine to the skillet, then turn heat back to medium. Use a silicone spatula to scrape and loosen any browned bits from the bottom and sides of the pan. Allow the wine to simmer gently until it has reduced by half, about 10 minutes.
- Add Butter and Garlic: Stir in the butter and minced garlic and cook for about 1 minute until fragrant.
- Add Liquids and Seasonings: Add Worcestershire sauce, chicken broth, dried parsley, mustard powder, oregano, and basil to the skillet. Bring the sauce to a boil.
- Thicken Sauce (Optional): If a thicker sauce is desired, mix cornstarch with cold water to create a slurry and slowly stir it into the boiling sauce until thickened.
- Finish the Sauce: Reduce heat to low and slowly stir in the heavy cream, mixing continuously. Then stir in the freshly grated Parmesan cheese until melted and the sauce is creamy.
- Simmer with Chicken: Return the chicken slices to the skillet and spoon sauce over the top. Partially cover the skillet and let simmer gently for 5 minutes to warm through and meld flavors. Then remove from heat.
- Final Touches and Serve: Stir the fresh lemon juice into the sauce to brighten the flavor. Garnish with chopped fresh parsley. Serve hot with mashed potatoes and roasted green beans for a complete meal.
Notes
- Use a dry white wine such as Sauvignon Blanc or Pinot Grigio for the best flavor and to prevent sweetness.
- If you prefer a thicker sauce, cornstarch slurry can be used to adjust consistency as needed.
- Ensure chicken breasts are pounded evenly for uniform cooking and tenderness.
- Fresh lemon juice added at the end enhances the brightness and balances the richness of the sauce.
- This recipe pairs well with classic sides like mashed potatoes and roasted green beans or steamed vegetables.
