White Wine Garlic Chicken
Total TimePrep/Total Time: 30 min.
Super easy and so good. I only had bone broth and it came out great! I just bought fresh baby Bellas at the market and threw in a little extra!
A reviewer asked about confusion over whether to use chicken with or without the skin. The photo does not show a breast with skin, but rather a skinless breast that has been allowed to brown while bein* cooked according to the directions. That browning is what creates the browned bits the wine will help to release from the pan in a later step in the recipe. Use skinless breasts unless you want to revise the cooking instructions for dealing with the skin.
The amount of wine is not in the ingredients list! How much?
Try some Marsala wine and you have perfect "whatever meat" Marsala! A joy to eat!
I improvise something like this. I use chicken thighs (personal preference). I'm happy to finally have an actual recipe. I gave it five stars because I'm pretty sure that this will taste the same as mine.
This is a recipe I have been making for years. Sometimes I use sherry instead of white wine to change the flavor profile. I serve with buttered egg noodles or rice made in chicken broth. Delicious!
I'm rating a 5 because it looks fabulous. The picture shows skin on and the directions say skinless. Which one?
Great recipe! Simple, yet deliciou. I have made the sauce for pork tenderloin medalions also.
Made the recipe as is and it was great.
I made a version of this recipe tonight, substituting 3 ounce boneless pork chops for the chicken cutlets. It's pleasantly garlicky, and the slight sharpness of white wine balances with the sweetness of the sauteed onion.