Chicken in White Wine Sauce
Tender pan-fried chicken cutlets nestled in a sauce that is light and flavorful all at once. No need for a heavy cream sauce here!
Ingredients
- 3 Tablespoons all-purpose flour
- 4 thin-sliced chicken breasts
- 1/4-1/2 teaspoon garlic powder
- kosher salt & black pepper
- 1 Tablespoon olive oil
- 3 Tablespoons butter divided
- 1/2 cup chicken broth
- 1/2 cup dry white wine
- 1/4 teaspoon dried thyme
- fresh herbs optional garnish
Instructions
- Place flour in a small bowl or plate. Sprinkle chicken breasts evenly on both sides with garlic powder and a small amount of salt and pepper. Warm olive oil and 1 Tablespoon of the butter in a large skillet over medium-high heat.
- Lightly dredge each chicken breast through the flour. Shake gently to remove any excess, then place each piece in the hot pan. Cook for 1-2 minutes per side, until browned on the outside but not quite fully cooked through. Remove chicken pieces and set aside.
- Add broth and wine to the pan, bring to a simmer, and let it bubble for 1-2 minutes, scraping the bottom to remove any browned bits. Add remaining 2 Tablespoons butter and thyme. Simmer for another 1-2 minutes, while the butter melts.
- Return chicken to the pan, lower heat to medium-low, and simmer for another 3-4 minutes, until sauce thickens slightly and chicken is cooked through. Garnish with fresh herbs, if desired, and serve.
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Nutrition Estimate
Calories: 221 kcal, Carbohydrates: 6 g, Protein: 13 g, Fat: 14 g, Saturated Fat: 6 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 5 g, Trans Fat: 0.4 g, Cholesterol: 59 mg, Sodium: 144 mg, Potassium: 268 mg, Fiber: 0.2 g, Sugar: 0.4 g, Vitamin A: 281 IU, Vitamin C: 1 mg, Calcium: 12 mg, Iron: 1 mg