Creamy Chicken in White Wine Sauce Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 large chicken breasts
Salt & pepper to taste
1/4 tsp garlic powder
Flour for dredging
1 TBSP olive oil
3 TBSP 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
Chopped fresh parsley, for serving (optional)
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Directions: |
Directions:Cut your chicken breasts in half lengthwise to make 4 thinner cutlets. Sprinkle them with salt, pepper and garlic power, then dredge them in flour so they're nicely coated.
Add the olive oil and 1 TBSP butter to a skillet over medium-high heat. Once the pan is hot, add the chicken and cook for 4--5 minutes per 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 the 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 and pepper as needed and sprinkle with parsley if using. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:30 minutes total |
Personal
Notes: |
Personal
Notes: I suggest reheating this recipe at a low heat so the sauce doesn't separate.
Chicken is safe to eat when it has an internal temperature of 165º
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