Chicken in a Creamy White Wine Sauce

Oh my! If you want a dinner to die for, this is it. Don made this last night and you could lick the plate (your Mom won’t let you). It is super delicious.

  • 2 large chicken breasts
  • salt and pepper to taste
  • 1/4 tsp. garlic powder
  • small bowl of flour for dredging
  • 1 tbsp. olive oil
  • 4 tbsp. butter, divided
  • 1/2 cup dry white wine
  • 1/3 cup chicken broth
  • 1 pinch of Herbs de Provence (or Italian seasoning)
  • 1/2 cup heavy whipping cream

Cut the chicken breasts in half lengthwise to make them thinner in size. Sprinkle with salt and pepper, garlic powder and then dredge in the flour to coat.

Add the olive oil and 2 tbsp. of the butter to a skillet on medium-high heat. Once the pan is hot, add the chicken and cook for about 4-5 minutes per side until golden in colour. Take the chicken out of the pan and set aside. They should not be fully cooked yet.

Add the wine and broth to the pan and leave it to bubble for about a minute. Scrape bottom of the pan to loosen any bits. Now add the remaining butter and seasoning to the pan and continue to simmer for about 2 minutes.

Add the cream and chicken back to the pan. Reduce the heat to medium and cook for a further 5 minutes until the thicken is cooked through and the sauce has thickened up a bit.

Add some green beans, cauliflower or even beets and you have an awesome meal.



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