Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 tablespoons unsalted butter
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 2 tablespoons chopped fresh parsley
Special equipment needed:
- Large skillet
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a shallow dish, combine the flour, salt, and pepper.
3. Dredge the chicken breasts in the flour mixture, shaking off any excess.
4. In a large skillet over medium-high heat, melt the butter.
5. Add the chicken breasts to the skillet and cook until browned on both sides, about 3-4 minutes per side.
6. Remove the chicken from the skillet and place it in a baking dish.
7. Pour the white wine and chicken broth into the skillet and bring to a boil, scraping up any browned bits from the bottom of the pan.
8. Reduce the heat to low and simmer for 5 minutes.
9. Add the heavy cream to the skillet and stir to combine.
10. Pour the sauce over the chicken in the baking dish.
11. Bake the chicken in the preheated oven for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F.
12. Sprinkle the chopped parsley over the chicken before serving.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Oven temperature: 375°F
Internal temperature of chicken: 165°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 400
Fat per serving: 20g
Carbohydrates per serving: 15g
Protein per serving: 35g
Substitutions for ingredients:
- Instead of chicken breasts, you can use boneless, skinless chicken thighs.
- Instead of white wine, you can use chicken broth or vegetable broth.
- Instead of heavy cream, you can use half-and-half or milk.
Variations:
- Add sliced mushrooms to the skillet with the chicken for a mushroom and chicken in white wine sauce.
- Add chopped garlic to the skillet with the butter for a garlic and chicken in white wine sauce.
- Add chopped sun-dried tomatoes to the skillet with the chicken for a tomato and chicken in white wine sauce.
Tips and tricks:
- Make sure to shake off any excess flour from the chicken before cooking to prevent the flour from burning in the skillet.
- Use a meat thermometer to ensure that the chicken is fully cooked and safe to eat.
- If the sauce is too thin, you can thicken it by whisking in a tablespoon of cornstarch mixed with a tablespoon of cold water.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken in the microwave or in a covered baking dish in the oven at 350°F until heated through.
Presentation ideas:
Serve the chicken on a bed of rice or mashed potatoes with the white wine sauce spooned over the top.
Garnishes:
Garnish with additional chopped parsley or a sprinkle of paprika.
Pairings:
This chicken in white wine sauce pairs well with a side salad or steamed vegetables.
Suggested side dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Green beans with almonds
- Caesar salad
Troubleshooting advice:
- If the chicken is not browning evenly, try adjusting the heat of the skillet or flipping the chicken more frequently.
- If the sauce is too thick, you can thin it out by adding a splash of chicken broth or white wine.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
Chicken in white wine sauce is a classic French dish that has been enjoyed for centuries.
Flavor profiles:
This dish has a rich and creamy sauce with a subtle tang from the white wine.
Serving suggestions:
Serve this dish with a crusty baguette to soak up the delicious sauce.
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