Chicken in Wine Sauce
Indulge in the elegance of Chicken in Wine Sauce, a classic dish that transforms simple ingredients into a restaurant-worthy meal. Tender, pan-seared chicken breasts are simmered in a luscious sauce made with dry white wine, chicken broth, and a touch of heavy cream for a velvety finish. Aromatic shallots and garlic add depth, while a gentle simmer enhances the flavors to perfection. Ready in just 45 minutes, this versatile recipe is perfect for weeknight dinners or special occasions. Serve it with mashed potatoes, rice, or crusty bread to soak up every drop of the savory, herb-infused sauce. Whether you’re hosting a dinner party or treating yourself, this elegant chicken dish is sure to impress!
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Recipe Information
Ingredients
- 4 pieces chicken breasts (boneless, skinless)
- 0.5 cup all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 pieces small shallots (finely chopped)
- 3 pieces garlic cloves (minced)
- 1 cup dry white wine (e.g., Sauvignon Blanc)
- 1 cup chicken broth
- 0.5 cup heavy cream
- 4 sprigs fresh thyme (optional, for garnish)
Instructions
Place the chicken breasts between two sheets of plastic wrap and gently pound them to an even thickness of about 1/2 inch using a meat mallet or rolling pin.
In a shallow dish, combine the flour, salt, and black pepper. Lightly dredge each chicken breast in the flour mixture, shaking off any excess.
Heat a large skillet over medium-high heat. Add the olive oil and 1 tablespoon of butter. Once the butter is melted, add the chicken breasts to the skillet in a single layer.
Cook the chicken for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of butter to the skillet. Stir in the chopped shallots and garlic, cooking for 2-3 minutes until softened and fragrant.
Pour in the white wine, scraping the bottom of the skillet with a wooden spoon to release any browned bits. Allow the wine to simmer for 3-4 minutes, reducing slightly.
Add the chicken broth to the skillet and bring the mixture to a gentle simmer. Let it cook for an additional 5 minutes to reduce and concentrate the flavors.
Stir in the heavy cream and return the chicken breasts to the skillet, spooning the sauce over the top. Cook for 3-5 more minutes until the chicken is warmed through and the sauce thickens slightly.
Serve the chicken in wine sauce hot, garnished with fresh thyme sprigs if desired. Pair with mashed potatoes, rice, or crusty bread for a complete meal.
Nutrition Facts
Calories |
2488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.7 g | 151% | |
| Saturated Fat | 49.4 g | 247% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 774 mg | 258% | |
| Sodium | 3492 mg | 152% | |
| Total Carbohydrate | 66.8 g | 24% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 4.7 g | ||
| Protein | 227.5 g | 455% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 159 mg | 12% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 2345 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
