If you are looking to get out of your weekly chicken rotation, my white wine chicken recipe is a great one for dinner tonight! I find it’s one of the easiest chicken in white wine recipes because it doesn’t take many ingredients and can be prepared quickly on a weeknight, if you plan ahead!
What To Serve with Chicken in White Wine Sauce?
Any type of potato side dish pairs beautifully with chicken and white wine recipes. There’s something so delicious about a comforting potato side dish with a white wine sauce. My personal favorites are sour cream mashed potatoes for a smooth creamy texture which soaks up the white wine sauce nicely or for a crispy crunch try some crispy smashed potatoes.
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#1: Cook The Chicken Breasts
For this I like to use boneless skinless chicken breasts. I find it’s easier to by them already pounded into cutlets, because not only does it save time but they will also cook at an even rate and be done a lot quicker than regular chicken breasts.
Anytime I’m sautéing chicken breasts I like to use a combination of olive oil and butter. The olive oil has a higher smoke point than butter, so you can heat the oil to a higher temperature than butter. But the butter adds some nice flavor that will eventually contribute to the sauce.
The result is a soft sear that protects the chicken from scorching and results in a more tender piece of chicken as well. At this stage the chicken doesn’t need to be fully cooked through, just lightly sautéed on each side. You’ll cook it completely in a later stage. Then you can transfer the chicken to a plate to rest, while you prepare the sauce.
#2: Cook the Shallots and Mushrooms
I really love a chicken in white wine sauce with mushrooms. I find it just adds a bit more interest and texture to this recipe.
To begin, you’ll sauté up some shallots on medium high heat until they are translucent and fragrant. I like to give those a head start before the mushrooms to bring out their best flavor.
While the shallots are cooking you can slice the mushrooms. I like to slice the mushrooms myself, as opposed to buying them pre-sliced because you can control the thickness. I think they work better as thinly sliced rather than too thick. It creates a better texture with the sauce and is easier to eat that way too. They also cook quicker the thinner they are as well!
TIP: You can pre-slice the mushrooms and chop the shallots in advance and keep them covered and refrigerated. That way it’s a bit easier to throw together once it’s time to cook.
#3: Create the White Wine Sauce
Once the mushrooms and shallots have cooked down you’ll season them with salt and pepper and then add the white wine.
What is the Best White Wine to Cook With?
The best type of white wine for cooking is a dry wine, because you don’t want to use anything that’s too sweet. When preparing chicken dishes, I find Chardonnay to be the best choice because the flavor is deeper and will create a a more flavorful sauce. However crisper white wines like Pinot Grigio or Sauvignon Blanc would also work.
Cook your sauce until you’ve reduced the wine to about a third. This will cook off the alcohol taste and deepen the flavor of the sauce. Then you can transfer this mixture to a bowl to rest while you create the rest of the sauce.
TIP: You could create the mushroom mixture ahead of time and cover and refrigerate until ready to use.
The base of the sauce is a simple preparation of melting butter in a skillet, then adding flour to form a paste.
Once the paste has been cooked for about a minute which will remove the flour taste you can slowly add the chicken broth, more wine and season with garlic, Worcestershire sauce and some flat leaf parsley.
At this stage, you’ll add back in the mushroom and shallot mixture, stirring to combine and warm the veggies through.
You can then add the chicken breasts back in, spooning the white wine sauce over the chicken and simmering until the sauce is thickened and the chicken is cooked through.
I like to serve this recipe in a shallow dish, which will hold the sauce and garnish with some more flat leaf parsley. I love this recipe because I find it’s super easy and delicious and always wows a crowd! And if you have leftover mushrooms you can also try my Cream of Mushroom Soup with crispy leeks, a great soup recipe for the fall!
Please let me know if you make this chicken in white wine sauce recipe
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- 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!
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 231 Total Fat: 9g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 71mg Sodium: 373mg Carbohydrates: 12g Net Carbohydrates: 0g Fiber: 1g Sugar: 4g Sugar Alcohols: 0g Protein: 20g