Chicken in Wine Sauce

Total Time
45mins
Prep 15 mins
Cook 30 mins

This is elegance on a budget. I sometimes serve this over linguine instead of rice.

Ingredients Nutrition

Directions

  1. Combine flour, salt and pepper.
  2. Coat chicken with the flour mixture and shake off excess flour.
  3. Reserve remaining flour mixture.
  4. Melt 2 Tablespoons butter in a large skillet over medium heat.
  5. Brown chicken; remove from skillet and drain.
  6. Add remaining butter, mushrooms, onion, and 2 Tablespoons of chopped parsley; saute until onion is transparent.
  7. Stir in reserved flour.
  8. Blend in wine.
  9. Bring to a boil, stirring frequently.
  10. Add chicken.
  11. Cover, reduce heat and simmer for 25 minutes or until chicken is tender.
  12. Serve over rice and garnish with remaining parsley.

Reviews

(3)
Most Helpful

Quick and easy enough for a weeknight meal, but elegant and complex enough to be something special.

Used two whole, boneless, skinless chicken breasts to serve two people. Like another reviewer I used a tad too much flour in the sauce, so added some water after the wine. Would have used more wine or chicken stock if I had it on hand, but I didn't, and the water didn't seem to negatively affect the flavour of the finished dish. Nixed the mushrooms all together (husband isn't a fan), but added instead 3 slices of cooked bacon, finely chopped, for depth of flavour. Upped the onion, probably close to double, using one small onion, very finely chopped. My husband isn't a fan of onion either, but he loved this dish and so did I. Will definitely go into our rotation.

Stylin'Dog August 18, 2010

Quick easy weeknight meal with great flavor. I had some red potatoes I wanted to serve with this, so I cut the potatoes into wedges and steamed them in the microwave while the chicken and vegetables were browning in the skillet. Then I added the potatoes to the skillet with the chicken for the final cooking step. Wonderful meal.

Ginny Sue June 06, 2010

A delicious, easy meal. I didn't have fresh mushrooms so I used canned. I also added about 1/2 cup of chicken broth to thin out the sauce since I used a little to much flour to thicken it and needed to thin it out a little. We really enjoyed this recipe. Thanks.

Pam-I-Am November 01, 2007

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