Chicken in White Wine Sauce Recipe
A wonderful and creative alternative to the chicken in routine sauces; the combination of chicken with white wine sauce is rather flavorful and special; use the best quality wine to achieve the natural flavors; you can easily double the quantity for extra servings; with a total of 25 minutes cooking time it is ideal for a weeknight meal.
- Servings: 4
- Preparation time: 10 minutes
- Cooking time: 15 minutes
- 2 boneless and skinless chicken breasts
- Salt to taste
- ½ teaspoon freshly ground black pepper
- ½ teaspoon minced garlic
- ½ cup dry white wine
- 2 tablespoons olive oil
- ¼ cup all purpose flour
- ¼ cup chicken broth (homemade, low sodium is preferred)
- 1 teaspoon lemon juice (freshly squeezed is preferred)
- ½ teaspoon lemon zest
- 1 tablespoon unsalted butter
- 1 tablespoon chopped fresh parsley leaves
- ¼ teaspoon of crushed red pepper flakes (optional)
Rinse chicken under running water; with the help of paper towels pat dry the excess. Using a sharp knife to cut each chicken breast into half, lengthwise like cutlets. Sprinkle salt and pepper generously over the pieces.
Combine ¼ cup of all purpose flour with ½ teaspoon lemon zest in a shallow bowl; stir well to mix; working with one at a time dredge seasoned chicken in the flour mixture; shake off any excess.
Heat 2 tablespoons olive oil in a skillet over medium-high flame. Sauté ½ teaspoon minced garlic in the hot oil for 20 seconds until fragrant. With the help of tongs carefully lower chicken pieces into the oil. Work in batches; do not crowd the skillet. Cook for 6 minutes 3 minutes per each side turning once during the process until chicken turns golden brown. Transfer browned chicken to a plate. Repeat the process with the remaining chicken.
To the same skillet add ¼ cup chicken broth with ½ cup dry white wine and ¼ teaspoon crushed red pepper flakes. Loosen the browned bits from the bottom of the skillet with a wooden spoon. Bring to a boil; taste it; add/adjust spices and its quantities to your requirements; reduce heat to low medium; return chicken back to the skillet; cook for 5-6 minutes until chicken cooks through; separate chicken from the liquid.
If the liquid is too watery continue cooking for 2 more minutes until reduces a bit; off the heat once done; add a tablespoon of unsalted butter to the sauce; stir well to melt the butter; sprinkle a tablespoon of chopped parsley and ½ teaspoon of lemon zest over the sauce.
Arrange the chicken on serving platters; pour the sauce over it; serve hot with mashed potatoes or roasted vegetables; rice/pasta or crusty bread will also make good accompaniments to complete the meal with this dish.
Notes & Tips:
- Cooking time varies according to the thickness of the chicken.
- Any part of the chicken can be used for this recipe.
- For veg version replace chicken with Quorn cutlets.
- As an additional flavor add mushrooms to the sauce.
- For a variation use shrimp or turkey instead of chicken.
- If the sauce is still watery then: Reserve the flour after the dredging; combine ½ tablespoon flour with 2 tablespoons of water and add it to the sauce while stirring continuously; cook until sauce gets desired consistency.