If you are looking to get out of your weekly chicken rotation, my white wine chicken recipe is a great one for dinner tonight! I find it’s one of the easiest chicken in white wine recipes because it doesn’t take many ingredients and can be prepared quickly on a weeknight if you plan ahead!
@VaultFieldVineyards @ChesapeakeBayWineTrail @entertainingwithbeth
WHAT TO SERVE WITH CHICKEN IN WHITE WINE SAUCE?
Any type of potato side dish pairs beautifully with chicken and white wine recipes. There’s something so delicious about a comforting potato side dish with a white wine sauce. My personal favorites are sour cream mashed potatoes for a smooth creamy texture which soaks up the white wine sauce nicely or for a crispy crunch try some crispy smashed potatoes.
#1: COOK THE CHICKEN BREASTS
For this, I like to use boneless skinless chicken breasts. I find it’s easier to by them already pounded into cutlets, because not only does it save time but they will also cook at an even rate and be done a lot quicker than regular chicken breasts.
Anytime I’m sautéing chicken breasts I like to use a combination of olive oil and butter. The olive oil has a higher smoke point than butter, so you can heat the oil to a higher temperature than butter. But the butter adds some nice flavor that will eventually contribute to the sauce. Get Full recipe!
INGREDIENTS
- 4 (1 lb) boneless, skinless chicken cutlets
- 4 tbsp (60 g) butter, separated
- 1 tbsp (15 ml) olive oil
- 1 shallot, mined
- 1 cup (150 g) white mushrooms, thinly sliced
- ½ cup (120 ml) dry white wine, separated
- 2 tbsp (15 g) flour
- 1 cup (240 ml) chicken broth
- 2 garlic cloves, minced
- ¼ cup (60 ml) whole milk
- 3 dashed Worcestershire sauce
- 1 tbsp (15 ml) fresh parsley, minced
- Salt and Pepper to taste
