Chicken with White Wine Sauce
Calories: 17
Adjust Servings Here: 4 servings
Description
This Chicken with white wine sauce combines tender, pan-fried chicken cutlets with a rich, creamy sauce infused with garlic, Parmesan, and white wine. The wine adds a subtle tang, perfectly balancing the richness of the cream and cheese. It's an elegant yet simple dish, perfect for any occasion.
Ingredients
- 4 cutlets Boneless skinless chicken breast cutlets or 2 chicken breasts sliced horizontally in half
- ½ tsp Salt to taste
- ½ tsp Black pepper powder
- 1 tsp Herbes de Provence or mixed herbs
- ½ cup (60 g) All-purpose flour (for coating)
- 2 tbsp Olive oil
- 2 tbsp (30 g) Butter
- 4 large Garlic cloves minced
- ½ cup (120 ml) Dry white wine
- ½ cup (120 ml) Chicken broth
- ½ cup (120 ml) Heavy cream
- ¼ cup (25 g) Grated Parmesan cheese
- 1 tsp Worcestershire sauce
- Fresh parsley chopped (for garnish)
Instructions
- Prepare the Chicken: Season the chicken breast cutlets on both sides with salt, black pepper, and Herbes de Provence. Dredge each chicken cutlet in flour, coat it evenly, and then shake off the excess flour.4 cutlets Boneless skinless chicken breast cutlets, ½ tsp Salt, ½ tsp Black pepper powder, 1 tsp Herbes de Provence, ½ cup All-purpose flour (for coating)
- Pan-Fry the Chicken: Heat the olive oil and butter in a large skillet over medium heat until the butter is melted and bubbly. Add the chicken cutlets to the skillet, frying for about 2-3 minutes on each side until golden brown and cooked through. Once done, remove the chicken from the pan and set it on a plate. Tent with foil to keep warm.2 tbsp Olive oil, 2 tbsp Butter
- Make the White Wine Sauce: In the same skillet, reduce the heat to medium-low. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it. Pour in the white wine, scraping up any browned bits from the bottom of the skillet. Let the wine simmer for 2-3 minutes to reduce slightly. Stir in the chicken broth and Worcestershire sauce, allowing the mixture to simmer for another minute. Add the heavy cream and Parmesan cheese, stirring well until the sauce becomes creamy and slightly thickened, about 3-4 minutes. Season the sauce with salt and black pepper to taste.4 large Garlic cloves, ½ cup Dry white wine, ½ cup Chicken broth, ½ cup Heavy cream, ¼ cup Grated Parmesan cheese, 1 tsp Worcestershire sauce
- Return the Chicken to the Pan: Add the cooked chicken cutlets back into the skillet, spooning the sauce over them to coat them well. Let the chicken simmer in the sauce for 2-3 minutes, allowing the flavors to meld.
- Garnish and Serve: Remove the skillet from heat and sprinkle freshly chopped parsley over the chicken. Serve the chicken in white wine sauce with your favorite side dishes like mashed potatoes, rice, or steamed vegetables.Fresh parsley
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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