This amazing recipe for chicken in white wine sauce will change your chicken breast cooking game. Forever! 😉
One bite into this chicken and will you become addicted. I guarantee it, I swear by it, as I have tested it on so many of my friends and family members. Trust me! Give it a try!
To make this easy chicken in white wine sauce you do not need to have a slow cooker or instant pot, you can make it in your regular frying pan in 15 minutes.
You know already that I’m all about easy recipes, few ingredients, and short cooking/baking time. This is one of those recipes too.
However, don’t be mistaken to think that if something is so simple it cant be delicious.
This chicken in white wine sauce is a low-fat and dairy-free dish and keto-friendly.
How to make chicken in white wine sauce
The process to make this delicious dish is very simple.
Slice the chicken breast into thin slices, add salt sparingly on both sides and cover it in flour, making sure that it is covered well.
In a frying pan add butter, extra virgin olive oil and few leaves of fresh sage.
Let it hit up slowly, allowing the butter to melt gradually.
Add the chicken making sure you don’t overcrowd the pan. If you have a large quantity of chicken, do it bit by bit setting aside on a plate the pieces that have been done.
Once all chicken is fried, place it all back in the frying pan and add generous glass of white wine. My measure is usually that wine will cover chicken.
Lower the heat to low and let it simmer for few minutes. Make sure you don’t stir but that you use fork or tongs to turn the pieces of chicken, making sure that all is evenly covered in the wine.
You will notice that 5 min after you have added wine you will get a beautiful creamy reduction. When that happens your chicken is done. 🙂
What can be served with chicken and white wine sauce?
In Italy we don’t serve chicken with pasta as a side dish. Rather vegetables, salads, polenta or some other easy dish.
What is white wine sauce?
White wine sauce is a simple sauce that has a base on white wine. There are many versions of white wine sauce. Some include cream, some flour, some cheese, and some only white wine like this one.
White wine gives a special aroma to the sauce and the whole dish. Depending on the wine you choose to use, your sauce will have a blender or sharper acid tone.
How can I thicken the sauce without flour?
The sauce will thicken naturally with the evaporation of liquid. Meaning the longer you cook it, the denser it will become.
Depending on the sauce type you can thicken it with several options:
- corn starch
- potato starch
- rice flour
What flavor does white wine add?
Depending on the type of the wine you select you can add freshness of the new wine, acidity, fruitiness. Depends also on the quantity of the wine you add to your dish.
How do you cut the taste of wine in the sauce?
When choosing the wine for the dish it is good to always consider the acidic nature of the wine. The acidity of the wine, in fact, does not evaporate and is added to the flavors of the food.
It is often necessary to counteract this acidity and make it more pleasant: it is possible to add starches and fats or to add ingredients with a high protein content (meat).
The solution is to use select wine carefully. If you lighter wines lik. Usually aged wines have much stronger flavor and rounder taste
What is a good substitute for white wine in a recipe? Can I use white wine vinegar instead of white wine?
If you don’t like the wine flavor you can use lemon juice or vinegar. I prefer the apple vinegar or grape vinegar or even balsamic over the basic white vinegar, as they have a less acidy flavor.
But if you love the regular white vinegar, go ahead, just make sure you don’t add too much.
What is the best white wine to cook chicken with?
It is generally used to blend, then to sprinkle a preparation with wine that is partially allowed to evaporate. This operation helps to create, together with the other ingredients of the recipe, a cream that gives softness to the dish
I love dry white wine for my chicken dishes.
What kind of white wine is good for cooking?
In the past, people would use wine that was of lower quality, but nowadays if you prepare your food with good wine it will also taste better.
Pairing with the same wines used in the recipe is generally an excellent solution.
So if you love your Chardonnay, Sauvignon , Pinot Grigio, Merlot, or Cabernet use them also while cooking. You will see the difference.
In Italy, we often use sparkling wines in our dishes too. Try it, they give delicious flavor.
Which white wine is the sweetest?
When talking about sweet wine in Italy we usually think about the wine to pair it up with the dessert.
Some of my favorite Italian sweet wines are:
- Vin Santo
We have sparkling wines or sweet sparkling wines and sweet wines.
Port, Sherry, and Marsala are obtained by blocking fermentation by adding alcohol in the form of brandy and then subjected to long aging.
Sweet sparkling wines are more suitable to accompany leavened desserts since the foam helps to refresh the mouth from the buttery notes of these desserts.
While sweet wines and fortified wines are better suited to small pastries and blue cheeses.
Can I eat chicken in white wine sauce when pregnant?
During the cooking time, the alcohol will evaporate and you will be left only with the delicious wine flavor.
Ethyl alcohol reaches its boiling point at a temperature of 78 ° C, a condition that would suggest its total evaporation during cooking, also considering that generally the quantity of wine used in cooking is limited.
However if you don’t want to risk with the wine, you have several other delicious options like lemon juice, balsamic vinegar, apple vinegar, or wine vinegar.
Did you make this Easy Chicken in White Wine sauce?
Serves 3-4 persons
Italian Kitchen Stories
Easy Chicken in White Wine sauce and no added cream is a delicious 15 min lunch or dinner idea. Super easy to make and can be served with a variety of side dishes. My family loves this dish. I'm confident your one will love it too. 🙂
In case you don't have wine or you don't like it's flavor simply substitute it with lemon juice, balsamic or apple vinegar.
5 minPrep Time
10 minCook Time
15 minTotal Time
- 500 grams (1 pound) of boneless chicken breast
- 1 cup of white wine
- 3-4 leaves of fresh sage
- 4 table spoons of extra virgin olive oil
- 50 grams of butter (3 table spoons more or less)
- flour to coat the chicken
- Slice the chicken breasts in nice thin layers.
- Add salt on each side and roll them in flour to cover well. Shake the excess flour.
- In a large frying pan add oil, butter and sage and let it heat up slowly.
- Once the oil and butter have combined let the sage fry a bit to release it's aromatic fragrance.
- Add chicken and fry it on both sides over medium heat until you notice that it's getting nice golden color.
- Pour the wine over the chicken (it needs to be completely covered) and let it simmer for about 5 minutes.
- Occasionally shake the pan making sure that sauce is evenly distributed. Do not mix the chicken with utensils, but only flip with kitchen tongs making sure that you don't scrape the chicken.
- Serve hot adding the sauce over each piece.