Chicken is always my go-to dinner protein. It’s lean, but can be very versatile. I’m always looking for new recipes to try with chicken, and tonight I settled on a brand new one – chicken with white wine sauce.
White Wine Chicken:
- 2 chicken breasts
- 1/4 cup flour (optional – for dredging)
- 1/2 tsp flour (for sauce)
- 2 TBSP oil
- 1 small shallot (minced)
- 1/2 cup chicken broth
- 1/4 cup dry white wine
- 1 TBSP unsalted butter
- 2 tsp parsley (minced)
- Salt & Pepper
This takes a little bit of multitasking to make sure the chicken and sauce are done around the same time. I started my minced shallot in 1 TBSP of oil in one pan to sweat and cook down a bit. Once the shallot has cooked down, add the 1/2 tsp of flour to thicken it together.
In a separate dish heat the oil for your chicken. Season your chicken with salt and pepper and dredge in flour (optional). The flour gives a bit of crust on your chicken when you cook it. Cook your chicken through until it’s browned on both sides.
Once your chicken is on the stove, add the broth and wine to your sauce pan and simmer until it thickens (about 5 – 10 minutes). Once your sauce has reached the consistency you like, take it off the heat and stir in your butter to create a creamy sauce.
This sauce is a great compliment to chicken with a bite from the wine and shallots. Plate by spooning some of the sauce over your chicken. I served mine with broccoli, and p.s., the sauce is delicious on top of broccoli too.
Until next time!