Chicken in White Wine Butter Sauce

White Wine Chicken 2

I am a big believer is using up every last ingredient in your house because I hate when things go to waste. So when I found myself with some leftover white wine, I decided to make this dish. It’s super quick and easy to pull together and there is really nothing more delicious than a wine sauce in my opinion. Serve with your favorite veggie and carb, I made seasoned rice* and steamed buttered green beans.

I found this recipe on the Framed Cooks blog site, you can find the original recipe right here . I mostly followed the recipe as written however, because I used a little more chicken then called for I actually doubled the sauce. I like having extra to smother the chicken and it was also really good mixed together with my seasoned rice. I used a Pinot Grigo for the sauce but feel free to use whatever white wine you have in the house. I finished off the sauce with a squeeze of fresh lemon which really brightened the flavor.

Ingredients

  • 4-6 skinless, boneless chicken breast halves, pounded to ¼ inch thickness
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 shallot, chopped
  • ½ cup white wine
  • 1 cup chicken stock (I like Kitchen Basics brand)
  • 4 tablespoons cold unsalted butter, cut into small pieces
  • Fresh (or dried) parsley, to taste
  • Kosher salt and pepper, to taste

Instructions

Warm olive oil and butter over medium high until butter is melted.

Add chicken and cook until golden on both sides, about 3-4 minutes per side. Remove chicken and keep warm.

Add shallots and saute until tender, about 2-3 minutes. Add wine and cook until it is reduces down, about 3-5 minutes. Add the chicken stock and simmer for 5 minutes.

Add the cold butter and stir until melted. Add parsley and season to taste with salt and pepper. Add the chicken back to the pan and turn the pieces over until they are coated with the sauce. Serve chicken drizzled with extra sauce.

White Wine Chicken 1

*To make the seasoned rice, sauté a finely diced onion in 2 tbs of butter until softened. Then follow the cooking instructions on the long grain rice bag substituting chicken stock (I like the Kitchen Basics brand) for the water. Season with salt, pepper, and parsley. Cook until light and fluffy.

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