Community Pick
Chicken in White Wine Sauce

photo by K9 Owned




- Ready In:
- 50mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 2 tablespoons flour
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon paprika
- 1⁄4 teaspoon ground black pepper
- 4 (4 ounce) boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1⁄2 cup chicken broth
- 1⁄2 cup dry white wine
- 4 teaspoons grated parmesan cheese
directions
- 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.
Reviews
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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.
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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.
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RECIPE SUBMITTED BY
PanNan
Needville, Texas