Chicken in White Wine Sauce

Course: Main Dish

Cuisine: American

Keyword: chicken breasts, white wine sauce

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: people

Calories: 475kcal

Author: Platings and Pairings

Chicken in White Wine Sauce is perfect for a quick weeknight dinner. Crispy pan-fried chicken cutlets are nestled in a rich, creamy, and extra garlicky white wine sauce. It’s a 30-minute meal done in one skillet!

Print Recipe

Equipment

Large Skillet

Ingredients

2 boneless skinless chicken breasts cut half horizontally and pounded to 1/4 inch thick
Salt and freshly ground pepper to taste
1/3 cup all-purpose flour
1 teaspoon Italian seasoning
3 Tablespoons olive oil divided
3 Tablespoons unsalted butter divided
3 cloves garlic thinly sliced
⅔ cup dry white wine
¼ cup chicken broth
½ cup heavy cream
2 Tablespoons minced fresh flat-leaf parsley

Instructions

Season the chicken on both sides with salt and pepper. Place the flour and Italian seasoning in a shallow bowl and whisk to combine. Then, dredge the chicken in it. Shake off the excess.
In a large skillet over medium-high heat, warm 2 TBSP of the olive oil. Place 2 pieces of chicken in the pan and cook, turning once, until browned on both sides, 2 to 3 minutes per side.
Transfer to a platter and keep warm under a tent of foil. Warm the remaining 1 TBSP oil in the pan and repeat to brown the remaining chicken. Place that chicken under your foil tent as well.
Reduce the heat to medium and melt 1 TBSP of the butter in the pan. Add the garlic and cook until golden brown, about 30 seconds. Add the wine and broth, increase the heat to medium-high and cook until the liquid is slightly reduced, about 5 minutes, scraping any browned bits from the bottom of the pan.
Add the remaining 2 TBSP butter to the pan, and continue simmering for another 2 minutes.
Add the cream and return the chicken to the pan. Reduce the heat to medium and cook for another 5 minutes or until the chicken is cooked through and the sauce has thickened slightly. Sprinkle in parsley and season with salt and pepper, to taste.

Video

Notes

How to make ahead & store

The creamy chicken is best served immediately. Keep any leftovers covered in the fridge for 2 to 3 days.

Customize it

Upgrade the chicken with a crispy pretzel coating using the directions in my Crispy Pretzel Crusted Chicken recipe.
Elevate the aromatic, savory flavors by sauteing a minced yellow onion or shallot along with the garlic.
Sauteed mushrooms (baby bella or white) would fit in perfectly with the creamy garlic sauce.
Add a green element by stirring in a handful of baby spinach leaves immediately before returning the chicken to the pan.
Make this recipe with pork or veal cutlets instead of chicken.
Coat large shrimp, sea scallops, or salmon filets lightly in the seasoned flour before pan-searing and braising them in the creamy sauce.

Nutrition