Description
This Creamy Chicken in White Wine Sauce recipe offers a deliciously rich and comforting dish featuring tender chicken cutlets simmered in a luscious white wine and herb-infused cream sauce. Perfect for a quick yet elegant weeknight dinner or a special occasion, it combines simple ingredients to create a flavorful meal that pairs beautifully with rice, pasta, or crusty bread.
Ingredients
Scale
Chicken
- 2 large chicken breasts
- Salt & pepper, to taste
- 1/4 teaspoon garlic powder
- Flour, for dredging
- 1 tablespoon olive oil
- 3 tablespoons butter, divided
Sauce
- 1/2 cup dry white wine
- 1/3 cup chicken broth
- 1 pinch Herbs de Provence (or Italian seasoning)
- 1/2 cup heavy/whipping cream
- Chopped fresh parsley, for serving (optional)
Instructions
- Prepare the chicken: Cut the chicken breasts in half lengthwise to create 4 thinner cutlets. Season them evenly on both sides with salt, pepper, and garlic powder. Next, dredge each cutlet in flour until nicely coated.
- Cook the chicken: Heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat until hot. Add the chicken cutlets and cook for 4-5 minutes per side until golden brown, ensuring not to fully cook them through. Remove the chicken from the pan and set aside.
- Deglaze the pan: Pour the white wine and chicken broth into the skillet. Let the liquid bubble and simmer for about one minute while stirring to scrape up the browned bits from the bottom of the pan. This adds flavor to the sauce.
- Simmer the sauce: Add the remaining 2 tablespoons of butter and Herbs de Provence to the pan. Continue simmering for another 2 minutes to thicken and infuse the sauce with herbs.
- Combine chicken and cream: Stir in the heavy cream and nestle the partially cooked chicken back into the skillet. Reduce the heat to medium and cook for an additional 5 minutes or until the chicken is cooked through and the sauce has thickened to a creamy consistency.
- Finish and serve: Taste and adjust seasoning with additional salt and pepper as needed. Garnish with chopped fresh parsley if desired, and serve warm.
Notes
- Use dry white wine such as Sauvignon Blanc or Pinot Grigio for best flavor.
- If preferred, substitute chicken broth with vegetable broth for a lighter option.
- Ensure chicken is cut evenly so it cooks uniformly.
- This sauce pairs wonderfully with pasta, mashed potatoes, or steamed vegetables.
- To make it gluten-free, use gluten-free flour or cornstarch for dredging.
