Chicken in Wine Sauce

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Chicken in Wine Sauce

SERVES
6
COOK TIME
20 Min

Whenever we see wine in an ingredient list, we always think "fancy." Well, the only thing fancy about this recipe is the taste — the rest is easy!

What You'll Need

  • 1/2 cup all-purpose flour for dredging
  • 8 boneless, skinless chicken breast halves
  • 1/4 cup plus 2 tablespoons butter, divided
  • 1 teaspoon minced garlic
  • 1/2 teaspoon dried sage
  • 1 teaspoon chopped fresh parsley
  • 1/4 pound mushrooms sliced
  • 1/2 cup dry white wine
  • 1 package (10 ounces) frozen broccoli spears, thawed

What to Do

  1. Preheat oven to 350 degrees F.
     
  2. Place flour in a shallow dish and lightly dredge chicken in flour. In a large skillet, melt 1/4 cup butter over medium heat; add chicken and saute until golden.
     
  3. Remove chicken from skillet and place in a 9- x 13-inch baking pan that has been coated with cooking spray; bake 10 to 15 minutes, or until chicken is fork-tender and no pink remains.
     
  4. Meanwhile, add 2 tablespoons butter to skillet and saute garlic, sage, parsley, and mushrooms for 2 to 3 minutes; add wine to make sauce. Using a spatula, scrape together mushrooms and seasonings. Add thawed broccoli to skillet, cover, and let it warm through.
     
  5. Once chicken is cooked, remove it from oven and place on a serving platter. Pour sauce over chicken and serve immediately.
     

Notes

Sometimes we like to add some artichoke hearts or fresh basil to the sauce, if we have any on hand.

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I think this sounds good, but is there a substitute for the wine ? .

You should be able to substitute chicken broth or stock for the wine.

Really.. substituting wine? Why would you click on a recipe that has wine but want to subsite the main recipe ingredent.. that makes no sense.. I guess the only thing to do would be to choose a different recipe or add chicken broth but then it wont taste the same.

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