Chicken in White Wine Sauce
A tender and flavorful chicken dish bathed in a creamy white wine sauce, perfect for any occasion.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts These lean cuts yield tender meat.
- to taste Salt and freshly ground black pepper Season generously for best flavor.
- 2 tablespoons olive oil Used for cooking the chicken.
- 1 medium onion, chopped Adds depth to the sauce.
- 3 cloves garlic, minced For flavor enhancement.
- 1 cup dry white wine Choose a Sauvignon Blanc or Pinot Grigio.
- 1 cup heavy cream Creates a rich, creamy texture.
- 1/2 cup grated Parmesan cheese Adds savory depth.
- 1 tablespoon fresh lemon juice Brightens the sauce.
- to taste Chopped parsley for garnish For freshness and presentation.
Instructions
Cooking the Chicken
- Season the chicken breasts generously with salt and pepper on both sides.
- Heat olive oil in a large skillet over medium heat.
- Once hot, add the seasoned chicken and cook undisturbed for 6-7 minutes until golden brown.
- Flip and cook for another 6-7 minutes until the chicken reaches an internal temperature of 165°F.
- Remove the chicken from the skillet and set aside.
Making the Sauce
- In the same skillet, add chopped onion and sauté for about 5 minutes until softened.
- Add minced garlic and sauté for 1-2 minutes.
- Pour in dry white wine and let it simmer for 3-5 minutes until reduced.
- Add heavy cream and stir until combined and creamy.
- Mix in grated Parmesan and lemon juice until smooth.
- Return chicken to skillet and coat well with sauce. Simmer for a few minutes.
Serving
- Serve the chicken hot, garnished with chopped parsley.
Notes
Feel free to personalize the dish with ingredients like mushrooms or fresh herbs. For a thicker sauce, allow to simmer longer or add cornstarch slurry. Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months.