Go Back
Chicken in White Wine Sauce

Chicken in White Wine Sauce - Recipes From Chef

When it comes to cooking, some dishes take center stage at every gathering, and Chicken in White Wine Sauce is one of them. As a registered dietitian and food enthusiast, I’ve spent years exploring flavors and perfecting recipes that balance health and taste. Every time I prepare this dish, I am not just cooking; I’m setting the mood, creating memories, and sharing a piece of my culinary journey with family and friends. Join me as I unravel the steps to crafting this elegant meal right in your kitchen.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner
Cuisine: American
Calories: 430
Ingredients Method Notes

Ingredients
  

  • All-purpose flour, for light dredging
  • 2 boneless, skinless chicken breasts
  • Sea salt & freshly cracked black pepper, to taste
  • 1/4 teaspoon garlic powder or granulated garlic
  • 1 tablespoon extra virgin olive oil
  • 3 tablespoons unsalted butter, divided
  • 1/2 cup dry white wine such as Sauvignon Blanc
  • 1/3 cup low-sodium chicken stock
  • 1/2 cup heavy cream or whipping cream
  • 1 teaspoon Dijon mustard
  • 1 pinch Herbes de Provence or Italian herb blend
  • Chopped fresh parsley, for garnish optional

Method
 

Step 1: Prepare the Chicken
  1. Start by patting the chicken breasts dry with a paper towel. Then, season both sides with salt, pepper, and garlic powder. Lightly dredge each chicken breast in flour, shaking off any excess. This helps create a golden crust when seared.
Step 2: Sear the Chicken
  1. In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat. Once hot, add the chicken breasts. Cook for about 6-7 minutes on each side until golden brown and cooked through. Check the internal temperature; it should reach 165°F. Remove the chicken from the skillet and set aside.
Step 3: Make the Sauce
  1. In the same skillet, pour in the white wine, scraping the bottom to deglaze and incorporate all those flavorful bits stuck to the pan. Let it simmer for about 2-3 minutes until it reduces a little. Add the chicken stock, followed by the heavy cream, Dijon mustard, and Herbes de Provence. Stir well and let simmer for another 5 minutes to thicken slightly.
Step 4: Combine and Serve
  1. Return the chicken to the skillet, spooning the sauce over the top. Allow the chicken to warm through in the sauce for about 2 minutes. Before serving, add the remaining tablespoon of butter for extra richness. Garnish with chopped parsley and serve with sides of your choice.

Notes

  • Chicken Cut: Boneless, skinless chicken thighs can be used for a richer flavor.
  • Wine Selection: Use a dry white wine that you enjoy drinking—never a cooking wine.
  • Herb Swap: Fresh thyme or rosemary could be substituted based on your preference.
  • Thicker Sauce: If you like a thicker sauce, allow it to simmer a bit longer.
  • Nut-Free Option: Use a nut-free margarine or olive oil instead of butter for a dairy-free dish.