Creamy White Wine Chicken

READY IN: 45mins




  • In a large frying pan, melt half of the unsalted butter and cook chicken over medium heat for about 8 minutes, turning once (4 minutes each side).
  • In large sauté pan melt half of the unsalted butter and stir in the chopped scallion, garlic powder, Marjoram, cayenne pepper, salt and lemon juice. Cook over medium heat for 2 minutes.
  • Add cream, chardonnay and chicken broth and cook an additional 3 minutes.
  • Add all-purpose flour to sauce to thicken. Stir mixture until smooth and consistent.
  • Pour the creamy wine sauce into the frying pan with the chicken and lower the heat. (do not drain the drippings from the frying pan).
  • Cover frying pan and simmer for ten minutes, stirring until the sauce often.
  • Remove frying pan from heat and let stand 5 minutes.
  • Cook egg noodles per directions, until el dente.
  • Place egg noodles and top with chicken breast. Pour top of noodles and chicken breasts with cream sauce. Cover top with Shredded Parmesan Cheese.
  • (you can use fettuccine noodles instead of egg noodles).