Chicken in White Wine Sauce Recipe
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Chicken in White Wine Sauce Recipe

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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


  • 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 each: 165 calories, 4g fat (1g saturated fat), 64mg cholesterol, 300mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1/2 fat.


  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

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Tarja User ID: 9085140 261546
Reviewed Feb. 19, 2017 Edited Feb. 21, 2017

"What a wonderful surprise. Moist, tender chicken - and so easy and quick! We loved it!"

Alexa User ID: 9053062 260298
Reviewed Jan. 25, 2017

"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."

Lttlkitty1 User ID: 5578339 210787
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"

saw-whet User ID: 2849135 98756
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."

tramar User ID: 1227142 180767
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."

renellhuffman User ID: 1895671 180194
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."

ewains User ID: 2101636 210786
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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