Chicken inward White Wine Sauce – it’sec ane of the almost delicious ways to complete pan seared chicken! And you’ll love that it’second elementary plenty for a weekday, all the same impressive enough for a weekend dinner alongside guests!
This mail is sponsored past Danish Creamery. All thoughts as well as opinions are my own.
Chicken amongst the Best White Wine Sauce
Chicken breasts are pan seared until perfectly browned too tender. Then finely diced onions are sautéed until they’ve picked up or so colour. Next, bright white wine as well as chicken broth are added too simmered to concentrate their flavour. Last simply non least, the sauce is polished off alongside rich butter.
And we don’t simply purpose whatever ordinary butter. Here we use the ultra delicious, extra luxurious Danish Creamery European Style Butter Danish Creamery European Style Butter which is tiresome churned inwards pocket-size batches for a velvety texture in addition to rich flavor.
The unique thing I dearest well-nigh this butter is that they’ve been using the same recipe since 1985! Making it with high character cream and a bear upon of sea common salt.
You’ll also appreciate that the butter is packaged inward foil so no off-flavors are imparted from the fridge. We merely desire that pure butter flavor without anything detracting from its splendid gustation.
This butter not alone makes fantabulous baked goods together with buttered toast only it tin can besides have your principal dish up a notch also. It’second perfect for pairing alongside the vibrant season inwards this white wine pan sauce.
It’sec a memorable dish that will accept everyone savoring each in addition to every bite!
Pair it with roasted garlic mashed potatoes too steamed greenish beans or asparagus to finish it off. Fresh buttered rustic staff of life is a slap-up pick too.
Chicken inwards White Wine Sauce Recipe Ingredients
- 2 (12 oz) boneless skinless chicken breasts
- Salt as well as freshly earth black pepper
- 1/iii loving cup all-function flour
- ane Tbsp olive petroleum
- 4 Tbsp Danish Creamery Unsalted Butter, cutting into 1 Tbsp pieces, divided
- one loving cup finely chopped yellowish onion (1 pocket-size)
- ii tsp minced garlic (2 cloves)
- i 1/two cups + 1 Tbsp depression-sodium chicken broth, divided
- 1 loving cup dry white wine, such every bit Sauvigon Blanc
- two tsp thyme leaves
- one.5 tsp cornstarch
- one Tbsp minced fresh parsley
How to Make Chicken inwards White Wine Sauce
- Prepare the chicken: Slice chicken breasts in one-half through the thickness to create iv portions total. Cover amongst plastic wrap and pound alongside a kernel mallet to fifty-fifty out their thickness.
- Heat skillet amongst fossil oil: Heat crude in a 12-inch skillet over medium-high oestrus.
- Dredge chicken: Place flour in a shallow dish. Season both sides of chicken breast portions with common salt and pepper and and then dredge each side in flour. Gently shake off excess flour.
- Cook chicken: Place chicken in skillet (spacing evenly apart) together with cook until browned too cooked through, virtually 4 to five minutes per side (chicken should register 165 degrees in heart of thickest component part). Note that if skillet seems dry when you lot turn chicken to moment side and then drizzle in an additional 1/ii Tbsp olive crude oil.
- Transfer chicken: Transfer chicken to a plate as well as embrace alongside aluminum foil to go along warm.
- Melt half the butter: Return skillet to medium oestrus. Add two Tbsp butter and stir to melt.
- Saute onion, and so garlic: Add onions as well as saute until tender as well as gilded chocolate-brown, nigh v minutes. Add garlic in addition to saute xxx seconds longer.
- Add broth, wine, thyme: Slowly pour in 1 i/2 cups chicken broth and the white wine patch scraping up browned bits from the bottom of the pan. Stir inward thyme leaves.
- Simmer and reduce sauce: Bring to a simmer, and then trim back rut to medium-low in addition to permit simmer until alcohol flavour has cooked off and sauce has reduced to about 1/3 it’s master copy book, well-nigh 12 – fifteen minutes.
- Thicken sauce: In a modest bowl, whisk together remaining i Tbsp chicken broth with cornstarch until smooth. Once sauce inwards skillet has reduced, stir in the cornstarch mixture too fix until thickened, piece whisking, near i infinitesimal longer.
- Add remaining half of butter: Melt remaining ii Tbsp butter inwards sauce. Season sauce amongst common salt if needed too pepper to gustatory modality.
- Return chicken, garnish: Return chicken to sauce inwards skillet, spoon sauce over in addition to sprinkle alongside parsley too serve.
Possible Variations
- Shallot: Try ane/ii cup diced shallots inwards place of xanthous onion.
- Chicken thighs: Use boneless vi skinless chicken thighs in home of the four chicken breasts.
- Creamier sauce: For a creamy white vino sauce; trim back chicken broth past ane/iv cup, supervene upon with i/iv loving cup heavy cream. Add the cream when adding the final ii Tbsp of butter.
- Herbs: Try other herbs in home of thyme such every bit rosemary, chives or tarragon.
Helpful Tips
- Simmer the sauce long plenty for the alcohol flavour to fix off. This takes 12 minutes-addition, don’t rush it by cranking the heat upwards or you lot can ruin the flavors of the wine.
- Be generous alongside the butter. It balances the acidity of the sauce together with adds the needed richness to the dish.
- Quick saute the garlic. Garlic burns easily too when it does it will impart a bitter flavour to any dish.
- Use even chicken breasts (that have been pounded out alongside a substance mallet) then roughly areas aren’t cooking much faster than others.
- As e'er live careful not to make chicken breasts past 165 degrees, simply correct to it. Otherwise they tin live tough as well as dry.
More Pan Seared Chicken Breasts Recipes to Try
- Chicken Parmesan
- Chicken Piccata
- Lemon Butter Chicken
- Parmesan Crusted Chicken
- Chicken alongside Garlic Herb Butter Sauce
Chicken inwards White Wine Sauce
Servings: iv
Ingredients
- ii (12 oz) boneless skinless chicken breasts
- Salt and freshly ground dark pepper
- 1/3 loving cup all-use flour
- i Tbsp olive rock oil
- 4 Tbsp Danish Creamery European Style Unsalted Butter, cutting into 1 Tbsp pieces, divided
- ane loving cup finely chopped yellow onion (1 pocket-size)
- ii tsp minced garlic (ii cloves)
- i one/ii cups + i Tbsp low-sodium chicken broth, divided
- 1 loving cup dry out white wine, recommend Sauvigon Blanc
- 2 tsp thyme leaves
- i.v tsp cornstarch
- one Tbsp minced fresh parsley
Instructions
- Slice chicken breasts inward one-half through the thickness to create 4 portions full. Cover amongst plastic wrap in addition to pound amongst a essence mallet to even out their thickness.
- Heat oil inwards a 12-inch skillet over medium-high heat.
- Place flour in a shallow dish. Season both sides of chicken chest portions with salt as well as pepper then dredge each side inwards flour, gently milk shake off excess flour.
- Place chicken inwards skillet (spacing evenly apart) in addition to ready until browned together with cooked through, well-nigh 4 to v minutes per side (chicken should register 165 degrees inwards centre of thickest constituent). Note that if skillet seems dry out when yous plough chicken to second side and then drizzle inwards an additional 1/two Tbsp olive rock oil.
- Transfer chicken to a plate as well as encompass with aluminum foil to go on warm.
- Return skillet to medium heat. Add ii Tbsp butter together with stir to melt.
- Add onions too saute until tender as well as gold brown, most v minutes. Add garlic together with saute thirty seconds longer.
- Slowly pour inward 1 one/2 cups chicken broth in addition to the white vino spell scraping upwardly browned bits from the bottom of the pan. Stir in thyme leaves.
- Bring to a simmer, so cut down heat to medium-low in addition to permit simmer until alcohol season has cooked off together with sauce has reduced to well-nigh 1/three it'second original book, virtually 12 - xv minutes.
- In a modest bowl whisk together remaining ane Tbsp chicken broth with cornstarch until shine. Once sauce in skillet has reduced stir inward the cornstarch mixture too prepare until thickened, while whisking, virtually i infinitesimal longer.
- Melt remaining two Tbsp butter inward sauce. Season sauce with common salt if needed in addition to pepper to sense of taste.
- Return chicken to sauce inward skillet, spoon sauce over in addition to sprinkle alongside parsley together with serve.
Notes
Nutrition gauge based on i.v Tbsp of the flour sticking to the chicken, you volition take more or less remaining.
Nutrition Facts
Chicken in White Wine Sauce
Amount Per Serving
Calories 423
Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 9g56%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 139mg46%
Sodium 421mgxviii%
Potassium 839mg24%
Carbohydrates 12gfour%
Fiber 1g4%
Sugar 3g3%
Protein 38g76%
Vitamin A 761IUfifteen%
Vitamin C 14mg17%
Calcium 45mgv%
Iron 2mgxi%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer hither.