Chicken in White Wine Sauce

This Chicken in White Wine Sauce is an easy skillet meal with seasoned chicken breast smothered in a flavorful white wine sauce. It has a hint of cream, Parmesan cheese, and freshly squeezed lemon juice which adds the best finishing touch.

Prep Time15

Cook Time45

Total Time1

Course: Main Course

Cuisine: American

Servings: people

Calories: 394kcal

Author: Stephanie

Ingredients

2 large boneless skinless chicken breasts
2 teaspoons Italian seasoning
Salt/pepper
¼ cup flour
2 tablespoons olive oil
1 cup dry white wine see notes
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 see notes
Fresh Parsley to garnish

Sauce Seasonings

1 teaspoon each: dried parsley, mustard powder
½ teaspoon each: dried oregano, dried basil

US Customary - Metric

Instructions

Slice the chicken in half lengthwise to create 2-3 thinner slices. Place in a gallon freezer bag (or in between saran wrap) and use the textured side of a meat mallet to pound it to ½ inch thick. Pat completely dry.
Season each side with Italian seasoning, salt, and pepper. Dredge in the flour and tap off excess.
Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden crust has developed. Set aside and leave brown remnants in the pan.
Turn the heat off and add the wine, then set heat to medium. Use a silicone spatula to “clean” the bottom and sides of the skillet, this will add lots of flavor to the sauce.
Let it bubble gently until reduced by half, about 10 minutes. Add the butter and garlic and cook for 1 minute. Add the Worcestershire sauce, chicken broth, and seasonings. Bring the sauce to a boil.
If a thicker consistency is desired: Combine 2 tbsp. cornstarch with 2 tbsp. cold water until completely uniform in consistency. Slowly stir it into the bubbling sauce.
Reduce heat to low and slowly add the heavy cream, stirring continuously. Stir in the Parmesan cheese.
Add the chicken back to the skillet and spoon the sauce on top. Cover partially, and let it simmer for 5 minutes. Remove from heat.
Stir the fresh lemon juice into the sauce. Garnish with parsley and serve with mashed potatoes and roasted green beans.

Notes

Pro Tips

Pinot Grigio, Chardonnay, and Sauvignon Blanc are perfect dry white wines to use in this recipe.
If you don't cook with wine, chicken broth can be used, although the wine is more crucial in this sauce than in most of my others, since it's a wine-based sauce.
Fresh garlic cloves are much more flavorful in this recipe than jarred garlic. Be sure to use fresh garlic, as older garlic can turn blue when exposed to acidic ingredients like wine and lemon juice. (If this does happen, it's still okay to eat.)
Freshly squeezed lemon juice is also more flavorful than bottled juice.
Roughly chopped spinach makes a nice addition to this sauce and can be added right before the chicken is added back to the skillet.
📘 Find this recipe on page 118 of my 2nd cookbook, Let’s Eat!

Storage

Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
Leftovers do reheat well.
If reheating from frozen: Thaw leftover chicken overnight in the fridge (or defrost it in the microwave) and then bake it in a small, lightly greased, covered casserole dish at 350° for 20-25 minutes.

Nutritional Information is per serving. This recipe makes 4 servings.

Nutrition