Chicken in White Wine Sauce Recipe

  • on April 25, 2017
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Chicken in White Wine Sauce Recipe

Chicken in White Wine Sauce Recipe

Chicken in White Wine Sauce Recipe

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.

Recipe Info:

  • 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.
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