Chicken in white wine sauce is made with juicy pieces of pan-seared chicken breast in a delicious mushroom and white wine sauce.
– 4 skinless boneless chicken breasts pounded – salt & peper to taste – 1/2 cup flour – 2 tablespoons avocado oil or olive oil – 3 tablespoons butter – 16 oz small mushrooms sliced – 1/2 cup onion finely chopped finely chopped – 1 glove garlic finely chopped – 3/4 cup white wine I am using Chardonnay wine – 3/4 cup chicken broth – parsley or dill finely chopped, for garnish
Once you’ve thinned out your chicken, pat each piece dry with a paper towel and season them with salt and pepper on both sides. Then, dredge in seasoned flour on both sides. Lift each breast out of the flour mixture and allow the excess to fall off.
Heat oil in a large skillet, along with butter, over medium-high heat. Once it is hot, sauté the first 2 chicken breasts until golden brown on each side. Since they’re thinner than usual, it shouldn’t take very long to cook through. 4 minutes per side should be enough.
Once the chicken is done cooking, transfer each piece to a plate and allow them to rest. Keep them warm by using a lid or tent them with foil paper. Repeat with the remaining 2 chicken breasts.
Add in the garlic and sauté for another minute, stirring continuously. Now, pour in the white wine and chicken broth, scraping the bottom bits with a wooden spoon as it cooks. Simmer until it’s reduced by half. Do a little taste test and if needed, add a bit of salt and pepper.
Return the chicken to the skillet and submerge the pieces under the sauce, making sure to smother them in that tasty sauce. Cook until the chicken is heated through and then garnish with your choice of greens and a sprinkle of black pepper. Enjoy!