Easy chicken in white wine sauce for a luxurious weekend brunch
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Easy chicken in white wine sauce for a luxurious weekend brunch
|Shreya Goswami
18 March 2023
Succulent golden brown chicken that is perfectly cooked and white when you cut into it. A creamy sauce that not only carries the flavor of onions and mushrooms, but also the subtlety of white wine. When you dip into the white wine sauce with some sourdough bread, it tastes heavenly in your mouth. If this is what your weekend brunch dreams look like, here’s a little secret. You don’t have to go to an expensive Italian restaurant to get a taste of such an indulgent dish. All you need is this easy-peasy chicken in white wine sauce recipe.
This recipe is easy, not only because the ingredients are easy to find—you can even easily get a dry white wine at your local liquor store—but also because it’s a pleasant way to try advanced Italian cooking with very little effort. Almost like a bechamel or white sauce in texture, the white wine sauce is creamy – and yet it does not smell of alcohol, thanks to the preparation method and the fact that white wine is much more subtle than red wine or vodka. The latter two can easily leave a stronger flavor on a sauce, but this white wine sauce is very easy to balance perfectly.
A surefire way to get this simple yet sophisticated recipe right is to nail each component of the recipe properly. Dry the chicken pieces before frying to ensure they brown properly. Brown the garlic after adding, but make sure they don’t burn – it ruins everything. Give the onions and mushrooms enough time on a low flame to ensure they caramelize properly. Don’t undercook the white wine, and once you’ve added the cream, make sure the heat doesn’t cause the sauce to split. With these easy tips on hand, you can whip up this chicken in white wine sauce with all the comfort your weekend deserves. Here is the recipe.
2 large chicken breasts
½ cup button mushrooms, sliced
5-6 cloves of garlic, minced
1 tablespoon black pepper powder
½ tsp Italian seasoning
Parsley leaves, for garnish
1. Cut the chicken in half lengthwise to make four chicken pieces.
2. Wash and dry the chicken pieces, then sprinkle with salt and pepper to coat each piece.
3. Dip the chicken pieces in the flour to coat them well.
4. Heat a pan, then add olive oil and a tablespoon of the butter.
5. Place the chicken pieces in the pan, then brown them on both sides for at least five minutes each.
6. Transfer the browned chicken to a plate.
7. Add the remaining butter to the pan, then add the minced garlic, onion and mushrooms.
8. Saute the vegetables until they turn brown, then add salt, pepper and Italian seasoning.
9. Mix well, then add the white wine.
10. Mix again and cook the wine for two to three minutes.
11. Reduce the liquid by half, then stir in the cream.
12. Mix well and then add the chicken pieces back.
13. Cook the chicken for five minutes or more until the sauce thickens.
14. Garnish with parsley and serve hot.
