Sandra This Paula Deen Chicken in White Wine Sauce is a creamy and savory recipe, which is made with tender chicken and a rich cream sauce. It’s the perfect weeknight dinner, ready in about 30 minutes.
Paula Deen Chicken in White Wine Sauce Ingredients
- 2 large chicken breasts
- Salt & pepper to taste
- 1/4 teaspoon garlic powder
- Flour, for dredging
- 1 tablespoon olive oil
- 3 tablespoons butter, divided
- 1/2 cup dry white wine
- 1/3 cup chicken broth
- 1 pinch Herbs de Provence (or Italian seasoning)
- 1/2 cup heavy/whipping cream
- Chopped fresh parsley, for serving (optional)
How To Make Paula Deen Chicken in White Wine Sauce
- Prepare the Chicken: Cut the chicken breasts in half lengthwise to create 4 thinner cutlets. Sprinkle them on both sides with salt, pepper, and garlic powder, then dredge them in flour until they are nicely coated.
- Sear the Chicken: Add the olive oil and 1 tablespoon of the butter to a large skillet over medium-high heat. Once the pan is hot, add the chicken and cook for 4-5 minutes per side until golden brown. The chicken will not be fully cooked yet. Remove the chicken from the pan and set it aside.
- Make the Pan Sauce: Add the white wine and chicken broth to the hot pan to deglaze it. Let it bubble for about a minute, using a wooden spoon to scrape up any flavorful browned bits from the bottom of the pan.
- Finish the Sauce and Serve: Add the remaining 2 tablespoons of butter and the Herbs de Provence to the pan, and continue to simmer for another 2 minutes. Stir in the heavy cream. Return the chicken to the pan, reduce the heat to medium, and let it simmer for another 5 minutes, or until the chicken is cooked through and the sauce has thickened slightly. Serve hot, sprinkled with fresh parsley if desired.
Recipe Tips
- How to get perfectly tender chicken? The most important step is to slice the chicken breasts into thinner cutlets. This ensures they cook quickly and evenly without drying out before the center is cooked.
- What’s the best white wine to use? A dry, crisp white wine that you would enjoy drinking is the best choice. Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay are all fantastic options that add a bright, acidic flavor to the sauce.
- How to get a smooth, non-lumpy sauce? The light dredging of flour on the chicken before you fry it is the secret! As the sauce simmers, the flour from the chicken’s crust will gently thicken the sauce without the need for a separate roux.
- Can I make this non-alcoholic? Yes. To make this recipe without wine, simply substitute the 1/2 cup of white wine with an equal amount of extra chicken broth, plus a teaspoon of white wine vinegar or lemon juice to add a little bit of acidity.
What To Serve With Chicken in White Wine Sauce
This rich and creamy main course is perfect for soaking up with a delicious side dish. It is fantastic served with:
- Creamy Mashed Potatoes
- A bed of fluffy white rice or buttered egg noodles
- A side of steamed asparagus or green beans
- Crusty bread for dipping in the sauce
How To Store Chicken in White Wine Sauce
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Reheat gently in a skillet on the stove over low heat. Be careful not to let the cream sauce come to a boil, as it can sometimes separate. You may need to add a splash of milk or broth to loosen the sauce.
Chicken in White Wine Sauce Nutrition Facts
- Serving: 1 chicken cutlet with sauce
- Calories: 580 kcal
- Carbohydrates: 15g
- Protein: 42g
- Fat: 38g
- Saturated Fat: 22g
- Sodium: 850mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
If your sauce hasn’t thickened to your liking after the final 5 minutes of simmering, you can simply remove the chicken from the pan and let the sauce continue to simmer and reduce on its own for a few more minutes until it has reached your desired consistency.
For the richest, most decadent sauce that is least likely to curdle, heavy cream is highly recommended. You can substitute with half-and-half, but the final sauce will be slightly thinner and less rich.
It is a classic French blend of dried herbs, typically including thyme, rosemary, savory, marjoram, and oregano. A standard Italian seasoning blend is a great and easily accessible substitute.
Try More Recipes:
- Paula Deen Chicken and Wild Rice Casserole Recipe
- Paula Deen Chicken and Stuffing Casserole Recipe
- Paula Deen Hot Chicken Salad Recipe
Paula Deen Chicken in White Wine Sauce Recipe
Description
A quick and elegant weeknight dinner featuring tender, pan-fried chicken cutlets smothered in a rich and savory white wine cream sauce.
Ingredients
Instructions
- Season the chicken cutlets with salt, pepper, and garlic powder, then dredge them in flour.
- In a large skillet, sear the chicken in a mixture of olive oil and 1 tbsp of butter for 4-5 minutes per side until golden; remove from the pan.
- Deglaze the pan with the white wine and chicken broth, scraping up any browned bits.
- Stir in the remaining 2 tbsp of butter and the herbs, and simmer for 2 minutes.
- Stir in the heavy cream.
- Return the chicken to the pan and simmer for another 5 minutes, until the chicken is cooked through and the sauce has thickened.
Notes
- The most important tip for this recipe is to not clean the pan after you sear the chicken; the browned bits are packed with flavor for your sauce.
- For the most tender chicken, slice the breasts horizontally into thinner cutlets, which allows them to cook quickly and evenly.
- Do not let the cream sauce come to a rapid boil after you add the cream, as this can cause it to separate or curdle.
- For the best flavor, use a dry white wine like a Sauvignon Blanc or Pinot Grigio that you would also enjoy drinking.
