- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon paprika
- 1/4 teaspoon pepper
- 4 boneless skinless chicken breast halves (4 ounces each)
- 1 teaspoon olive oil
- 1/2 cup reduced-sodium chicken broth
- 1/2 cup white wine or additional reduced-sodium chicken broth
- 4 teaspoons grated Parmesan cheese
- In a large resealable plastic bag, combine the flour, salt, paprika and pepper. Add chicken, a few pieces at a time, and shake to coat.
- In a large ovenproof skillet coated with cooking spray, brown chicken in oil for 1-2 minutes on each side. Add broth and wine; bring to a boil. Remove from the heat.
- Cover and bake at 350° for 20-25 minutes or until a meat thermometer reads 170°. Sprinkle with cheese. Yield: 4 servings.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Chicken in White Wine Sauce
"My husband and I enjoyed this recipe for dinner. We served with buttery white rice with a touch of white wine added to the liquid of the rice. My only suggestion, consider using asiago cheese. Lacked saltiness that asiago would add nicely."
"This is an amazing, easy to make, delicious recipe. I always prepare this on the stove top from start to finish, without transferring it to the oven. I let the sauce thicken in the skillet, and spoon it over the chicken pieces. Wonderful entree to serve guests and family; very attractive and nutritious. Thanks for sharing this great recipe."
"This recipe was so easy and it was so moist. It is definitely a keeper. The only thing I changed was when the chicken was done I took it out of the oven and placed it on a plate. I then made a sauce with cornstarch and milk to thicken it up. I then put the chicken back in the over and spooned the sauce over it and put the parm cheese on top for about 10 minutes. It was awesome."
"Have made this several times over the last year or two and it's always a hit. I usually add a little garlic powder to the flour mix. If I don't have any white wine on hand, I'll use apple juice in its place rather than doubling the chicken broth. Tastes delicious either way! Thanks for a great recipe that has become a staple in our house."