- 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
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"chicken recipes are good... but all the stupid adverts would drive me up the wall"
"Delicious,, This is our Sunday dinner today. I always add garlic and shallots,I make double the sauce and braise the chicken"
"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 can be made in a non- stick Dutch Oven. No need to transfer to oven to bake. I used a salt-free seasoning blend and regular chicken broth I had on hand.Lemon pepper seasoning works easily as well."
"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."