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Chicken in White Wine Sauce
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Ingredients
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Step by step
Method
5 steps
- 1
Slice each chicken breast in half horizontally and pound the pieces to about ½ inch thick. Pat them dry, then season with Italian seasoning, salt, and pepper. Dust lightly with flour and shake off the excess.
- 2
Heat the olive oil in a wide skillet over medium-high heat. Sear the chicken in batches for 4–5 minutes per side, until golden and 165°F in the thickest piece. Move it to a plate and leave the browned bits in the skillet.
- 3
Turn off the heat, add the wine, and scrape the skillet clean. Return the heat to medium and let the wine bubble for about 8–10 minutes, until reduced by half and the sharp alcohol smell has softened.
- 4
Add the butter and garlic for 1 minute. Stir in the Worcestershire sauce, broth, dried herbs, and mustard powder. If you want a thicker sauce, whisk cornstarch with cold water and stir it into the bubbling broth.
- 5
Lower the heat and stir in the cream and Parmesan. Return the chicken and its juices, spoon sauce over the top, and simmer partially covered for 5 minutes. Turn off the heat, add the lemon juice, and scatter over parsley.