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Chicken in White Wine Sauce with Lemon, Parmesan, and Cream Recipe

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4 from 6 reviews

This Chicken in White Wine Sauce is a delectable skillet dish featuring tender, thinly pounded chicken breasts seasoned with Italian herbs and seared to a golden crust. The chicken is smothered in a rich, flavorful white wine sauce enhanced with garlic, butter, Worcestershire sauce, chicken broth, a hint of cream, Parmesan cheese, and fresh lemon juice for brightness. Finished with fresh parsley, this meal is perfect for a comforting yet elegant weeknight dinner.

Ingredients

Chicken

  • 2 large boneless skinless chicken breasts
  • 2 teaspoons Italian seasoning
  • Salt and pepper, to taste
  • ¼ cup all-purpose flour
  • 2 tablespoons olive oil

Sauce

  • 1 cup dry white wine
  • 3 tablespoons butter
  • 4 cloves garlic, minced
  • 1 teaspoon Worcestershire sauce
  • 1 cup chicken broth
  • 2 tablespoons cornstarch + 2 tablespoons cold water (optional, for thickening)
  • ¼ cup heavy cream
  • 1/3 cup freshly grated Parmesan cheese
  • 2 tablespoons fresh lemon juice
  • Fresh parsley, for garnish

Sauce Seasonings

  • 1 teaspoon dried parsley
  • 1 teaspoon mustard powder
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil

Instructions

  1. Prepare the chicken: Slice each chicken breast in half lengthwise to create 2-3 thinner slices. Place the slices in a gallon freezer bag or between sheets of plastic wrap and pound with the textured side of a meat mallet until they are about ½ inch thick. Pat the chicken dry with paper towels.
  2. Season and flour the chicken: Season both sides of the chicken with Italian seasoning, salt, and pepper. Dredge the chicken in flour, tapping off any excess.
  3. Sear the chicken: Heat olive oil in a large high-walled skillet over medium-high heat. Add the chicken in batches and sear for 4-5 minutes per side, or until a golden crust forms. Remove the chicken and set aside, leaving the browned bits in the pan.
  4. Deglaze with white wine: Turn off the heat, pour the white wine into the skillet, then turn heat back to medium. Use a silicone spatula to scrape and loosen the browned bits from the skillet bottom and sides. Allow the wine to gently bubble and reduce by half, about 10 minutes.
  5. Add butter and garlic: Stir in the butter and minced garlic; cook for about 1 minute until fragrant.
  6. Add Worcestershire sauce, broth, and seasonings: Pour in Worcestershire sauce and chicken broth along with dried parsley, mustard powder, oregano, and basil. Bring the sauce to a boil.
  7. Thicken the sauce (optional): If you prefer a thicker sauce, mix cornstarch with cold water until smooth and slowly stir into the simmering sauce.
  8. Add cream and Parmesan: Reduce heat to low and gradually add heavy cream while stirring continuously. Stir in the freshly grated Parmesan cheese until melted and combined.
  9. Simmer chicken in sauce: Return the chicken slices to the skillet, spoon sauce over them, and partially cover. Let simmer gently for 5 minutes to heat through and meld flavors.
  10. Finish the sauce and garnish: Remove from heat and stir the fresh lemon juice into the sauce. Garnish with chopped fresh parsley before serving.

Notes

  • Use a dry white wine such as Sauvignon Blanc or Pinot Grigio for the best flavor.
  • If you prefer a non-alcoholic version, you can substitute white grape juice combined with a splash of white wine vinegar.
  • Pounding the chicken breasts thinly ensures quick, even cooking and a tender texture.
  • Adjust seasoning and lemon juice to taste for your preferred balance of flavors.
  • Serve with mashed potatoes, pasta, or crusty bread to soak up the delicious sauce.

Find it online: https://flavorspath.com/chicken-in-white-wine-sauce-with-lemon-parmesan-and-cream-recipe/