Chicken in White Wine Sauce

"This simple to prepare recipe was submitted to Cooking Light many years ago by a subscriber. It has a very tasty sauce, and the chicken is wonderfully tender. Serve with your favorite rice - we like lemon-flavored rice."
photo by K9 Owned photo by K9 Owned
photo by K9 Owned
photo by DailyInspiration photo by DailyInspiration
photo by IngridH photo by IngridH
photo by IngridH photo by IngridH
photo by Ruby15 photo by Ruby15
Ready In:




  • Preheat oven to 350.
  • Combine first 4 ingredients in a shallow dish.
  • Dredge chicken in flour mixture.
  • Heat oil in an ovenproof skillet over medium heat.
  • Add chicken; cook 2 minutes on each side or until browned.
  • Add broth and wine.
  • Bring to a boil; remove from heat.
  • Cover and bake at 350 for 30 minutes or until chicken is done.
  • Sprinkle with cheese.

Questions & Replies

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  1. briegerry
    This is a silly question but when the recipe says "Bring to a boil; remove from heat." and then "Cover and bake at 350", is the chicken supposed to be kept in the wine/broth mixture in the oven?


  1. Novice Cooking Boy
    I give 5 stars to the version I came up with, based on reviews here and my own preferences. <br/><br/>I love sauce, so I doubled it by doubling the broth and wine. I removed the chicken at the end and reduced it/added a bit extra flour to thicken as it was pretty runny, as others mentioned. This created a nice consistency and plenty of sauce for the wild rice, etc.<br/><br/>When creating the flour mix, I doubled the salk, pepper, and paprika, as well as added a bit of rosemary and very small amount of cayenne pepper.<br/><br/>I also added some sliced mushrooms, onion, minced carrot, and garlic with the chicken for a flavor my partner and I both loved. I added a small splash of lemon juice at the end for an extra kick.<br/><br/>Did the whole thing on the stove instead of the oven and only simmered it for about 15 minutes or so. Turned out very tender and moist. <br/><br/>Will make it again the same way! I can see it being bland if following the exact directions, but this version was spectactacular. I served it with herbed wild rice.
  2. chia2160
    my family raved about this and they are not easy to impress! they loved the chicken and sauce, i loved the easy recipe and the fact that i could stick it in the oven, set the timer and relax. thanks for a wonderful dinner, panNan!!!
  3. Leigh AH
    I did a lot of what novice boy said - doubled the salt, pepper & paprika in the flour mix, doubled the sauce, cooked it all on the stove and took the chicken out, added a tablespoon of flour and reduced the sauce. It was really delicious - will make again!
  4. cooking with love
    This was very good. Not a bold flavored dish but good. I made as written except I thickened the sauce at the end with some flour. It was delicious. May add a bit of garlic next time.
  5. Paul C.
    Great basic recipe. I increased the flour and spices by 50%, doubled the liquids and incorporated a good pinch of ground cumin. After cooking and grating parmesan over the finished dish I threw a small handful of well-chopped parsley over the top and returned to the oven, covered, for five minutes. I think using a wide, shallow dutch oven probably helped produce slightly browned chicken and a sauce that was near perfect in its consistency.


  1. TJW2725
    This was really good, and fast. Thanks for the recipe. I used chipotle pepper instead of paprika and added a little heavy cream at the end to thicken the sauce a bit more.



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