Chicken in White Wine Sauce

Chicken in White Wine Sauce

from thecozycook.com
60 min
4 servings

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.

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

Directions

  1. 1

    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.

  2. 2

    Season each side with Italian seasoning, salt, and pepper. Dredge in the flour and tap off excess.

  3. 3

    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.

  4. 4

    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.

  5. 5

    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.

  6. 6

    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.

  7. 7

    Reduce heat to low and slowly add the heavy cream, stirring continuously. Stir in the Parmesan cheese.

  8. 8

    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.

  9. 9

    Stir the fresh lemon juice into the sauce. Garnish with parsley and serve with mashed potatoes and roasted green beans.