Aug. 22, 2022

White Wine Sauce

White Wine Sauce

2 large chicken breasts cut in half lengthwise

  • Salt & pepper to taste
  • 1/4 teaspoon garlic powder
  • Flour for dredging
  • 1 tablespoon olive oil
  • 3 tablespoons butter divided
  • 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

Cut your chicken breasts in half lengthwise to make 4 thinner cutlets. Sprinkle them with salt and pepper and garlic powder, then dredge them in flour so they're nicely coated.

  • Add the olive oil and 1 tablespoon of the butter to a skillet over medium-high heat. Once the pan is hot, add the chicken and cook for 4-5 minutes/side until golden. Take the chicken out of the pan and set aside (chicken shouldn't be fully cooked yet).

  • Add the wine and chicken broth to the pan and let it bubble for about a minute. Stir to scrape up any bits from the bottom of the pan.

  • Add the remaining butter and the Herbs de Provence to the pan, and continue simmering for another 2 minutes.

  • Add the cream and chicken back into 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 up a bit. Season with extra salt & pepper if needed.