If you are looking to get out of your weekly chicken rotation, my white wine chicken recipe is a great one to switch things up!
It’s easy enough for a weeknight meal, but also elegant enough for your next dinner party! It’s one of my favorite chicken recipes, and no one can ever get enough of the delicious sauce!
How to Make Wine Wine Chicken
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Step 1: Prepare the Chicken
Start with boneless, skinless chicken cutlets. The thinner cuts give the dish a more elegant presentation and make for an easier (and faster!) cooking time. You can buy chicken cutlets just like this at your grocery store, or you can buy regular chicken breasts and pound them at home.
Why and How do you Pound Chicken?
Pounding any meat helps it to cook more evenly. All you need is a meat mallet and plastic wrap to pound them out. Place the plastic wrap over the piece of meat, then hammer out until the desired thickness is reached.
Step 2: Season and Sauté the Chicken
Season the chicken with salt and pepper on both sides. Then, heat one tablespoon of butter and one tablespoon of olive oil in a large skillet. Once the butter and oil mixture begins to sizzle, add chicken to the skillet, and sauté on both sides until almost cooked through.
Don’t cook the chicken all the way through because you will finish it off in the white wine sauce later.
Then set the chicken aside on a plate to rest.
Step 3: Sauté the Mushrooms and Shallots
After the chicken is removed from the pan, sauté shallots in the pan drippings until soft and tender. Don’t clean out the pan yet, since all of the drippings will add great flavor to the vegetables. If needed, you can add a little more olive oil to the pan to avoid sticking.
I like to give the shallots a head start, then add the mushrooms. As the mushrooms release their juices, add a little salt and pepper to taste.
Tip: I like to buy whole mushrooms, then slice them myself, as opposed to buying “pre-sliced” mushrooms. I find I get a thinner slice and they cook much faster this way too!
Step 4: Deglaze the Pan with White Wine
Now, it’s time for wine! Deglaze the pan with ¼ cup of the wine, scraping up the brown bits with a wooden spoon.
Simmer the mixture until it is reduced by 1/3 and then transfer it to a bowl and set aside.
What white wine goes with cream sauce?
Chardonnay, Sauvignon Blanc and Pinot Grigio are all great options when cooking with white wine. Pinot Grigio is the most preferable of the three as it produces a neutral flavor and, therefore, is the most versatile. Sauvignon Blanc is a great option for seafood dishes or those with a cream-based sauce.
I used Chardonnay for this recipe as it adds a rich, buttery flavor profile to the dish. I find this is a great flavor with the chicken.
Is food cooked with wine alcoholic?
When wine, beer and liquor are used in the cooking process, the alcohol will be cooked out of the dish. Only a very small percent of alcohol will be left in the entire dish.
Now, it’s time to clean out your pan!
Step 5: Make the White Wine Sauce
Now that your pan is nice and clean, melt 3 tablespoons of unsalted butter in the pan. Once the butter becomes foamy, add the flour and cook for one minute until a paste forms.
Slowly whisk in the chicken broth and remaining ¼ cup of wine and simmer, whisking all the while, until thickened. Continue cooking until the sauce is as thick as you like. For me, the sauce is the perfect consistency when it coats the back of the spoon.
Then, whisk in the garlic, milk, Worcestershire sauce and parsley.
Add in the cooked shallots and mushroom mixture. Season with salt and pepper if needed.
Add the chicken to the sauce, spooning it over the chicken, cover and simmer for 5 minutes, to finish cooking the chicken all the way through.
Step 6: Serve and Enjoy!
When the chicken is done and you are ready to serve, add the chicken to a small casserole dish and pour the sauce over the chicken.
The sauce is the greatest part and no one can ever get enough!
Top it all off with a slice of homemade pineapple upside down cake for a great meal for your guests, start to finish!
Please let me know if you make this recipe by leaving a rating and review below!
- 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
- Season chicken with salt and pepper, both sides. Heat 1 tbsp (15 g) butter and 1 tbsp (15 ml) olive oil in a large skillet. Once sizzling, place chicken in skillet and sauté on both sides until almost cooked through but not completely. Set chicken aside on a plate to rest.
- Meanwhile, sauté shallots and mushroom in the pan drippings until soft and tender. Add a little more olive oil if needed. Then deglaze pan with ¼ cup (60 ml) of the wine, scrapping up the brown bits with a wooden spoon. Reduce the mixture by 1/3 and then transfer it to a bowl and set aside.
- In a cleaned-out skillet, melt 3 tbsp (45 g) of butter. Once foamy add the flour, cook for 1 minute until a paste forms. Slowly whisk in the chicken broth and remaining ¼ cup of wine and simmer, whisking all the while, until thickened. Then whisk in the garlic, milk, Worcestershire sauce and parsley. Then add in the cooked shallots and mushroom mixture. Season with salt and pepper if needed.
- Add the chicken to the sauce, spooning it over the chicken, cover and simmer for 5 minutes, to finish cooking the chicken all the way through.
- Transfer chicken to a small platter or shallow casserole dish and spoon sauce over it.
- This dish pairs really well with my smashed or mashed potato recipes!
Amount Per Serving:Calories: 0 Total Fat: 0g Sodium: 0mg Sugar: 0g Protein: 0g