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Chicken in White Wine Sauce Recipe
Chicken in White Wine Sauce Recipe photo by Taste of Home

Chicken in White Wine Sauce Recipe

Publisher Photo
Want to welcome dinner guests with a healthy meal? This saucy chicken will wow them with its moist and tender texture and golden brown coating. —Lucia Johnson, Massena, New York
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 4 servings

Ingredients

  • 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

Nutritional Facts

1 chicken breast half with 2 tablespoons sauce equals 165 calories, 4 g fat (1 g saturated fat), 64 mg cholesterol, 300 mg sodium, 4 g carbohydrate, trace fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1/2 fat.

Directions

  1. 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.
  2. 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.
  3. Cover and bake at 350° for 20-25 minutes or until a meat thermometer reads 170°. Sprinkle with cheese. Yield: 4 servings.
Originally published as Chicken in White Wine Sauce in Country Woman April/May 2009, p40

Nutritional Facts

1 chicken breast half with 2 tablespoons sauce equals 165 calories, 4 g fat (1 g saturated fat), 64 mg cholesterol, 300 mg sodium, 4 g carbohydrate, trace fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1/2 fat.

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

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
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3 Star
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2 Star
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1 Star
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MY REVIEW
Reviewed Nov. 10, 2013

Delicious,, This is our Sunday dinner today. I always add garlic and shallots,I make double the sauce and braise the chicken

MY REVIEW
Reviewed Dec. 2, 2012

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.

MY REVIEW
Reviewed Sep. 5, 2012

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.

MY REVIEW
Reviewed Jan. 11, 2011

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.

MY REVIEW
Reviewed Sep. 16, 2010

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.

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