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on a blue plate: finished chicken breast with sauce, rice and green beans
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5 from 1 vote

Chicken in White Wine Sauce

Prep Time15 mins
Cook Time20 mins
Servings: 4


For the Chicken

  • lbs. boneless chicken breasts, about 2 very large
  • salt and pepper
  • ½ cup flour, for dredging
  • 2-4 Tablespoons olive oil

For the Sauce

  • ¼ cup minced onion or shallot °
  • 1 teaspoon chopped garlic
  • cup white wine, on the dry side
  • cup chicken broth
  • 1 Tablespoon chopped fresh parsley, or other fresh herbs of choice, such as thyme or tarragon
  • 1 Tablespoon butter
  • salt and pepper to taste



  • Evenly cut the chicken breasts in half through their thickness. Lay your hand flat on top of the breast, knife hand off the edge of the board. Keeping your blade level, glide your knife through the thickness of the breast until you're clear through it.
  • Heat a large skillet (preferably stainless or cast iron) on medium heat until quite hot, but not smoking. Meanwhile, season the chicken with salt and pepper. Place the flour in a wide bowl or on a plate.
  • Add about 2 Tablespoons of oil to the skillet. Using tongs, dredge a chicken breast in the flour, shake off the excess and place in the skillet, best looking side down. Repeat with the others immediately. Don't crowd the skillet, if necessary, cook in batches. Add more oil as needed.
  • Allow the chicken to cook, undisturbed for 2-4 minutes. It will usually stick while it's first cooking then release when it's ready to flip. Test it by wiggling it with tongs. When it's golden brown and the chicken has cooked up the sides, turn it over. You shouldn't be prying it up from the pan.
  • Cook the second side about 2 minutes until the chicken is golden and just cooked through. Remove to a platter and cover.

White Wine Sauce

  • In remaining oil, sauté the onion for 2-3 minutes until translucent but not browned or crusty. Add the garlic and cook 30 seconds.
  • Pour in the wine; it will immediately come to a boil. Deglaze the pan by stirring up the brown bits. Allow the wine to reduce until about 1 Tablespoon or so of liquid remains.
  • Pour in the chicken broth and bring it to a gentle boil. Allow it to reduce by one third of the total amount in the skillet. (Just eyeball it.) This will take about 2 minutes. You be the judge.
  • Taste it. If there's any bitterness, reduce just a little more. Adjust seasoning with pepper, but you probably won't need any salt. Stir in the parsley.
  • If there are any juices accumulated on your platter of chicken, pour them into the pan. Swirl in the butter and pour the sauce over the chicken and serve.


  • If you don't have fresh parsley and would rather use dried, add 2 teaspoons to the skillet while the wine is cooking so the parsley has time to rehydrate.
  • If you're concerned that you're chicken isn't cooked through, take it's temperature. When you remove it from the skillet, insert an instant read thermometer horizontally. It should read 160F.