Switch it up with Italian White Wine Chicken! When you’re tired of fried chicken or even plain and boring grilled chicken, turn to this saucy dish to really bring the excitement to the table. This crispy, golden chicken comes to you swimming in a savory, Italian-seasoned creamy sauce that brings the flavors and delight with every bite. Don’t get bored of your food… life’s too short for that! Enjoy Italian White Wine Chicken down to the last drop!
Ingredients
- 1/3 cup flour
- 2 large chicken breasts, boneless and skinless, halved lengthwise and pounded 1/2-inch-thick, patted dry
- 2 teaspoons Italian seasoning
- salt, to taste
- pepper, to taste
- 2 tablespoons olive oil
- 1 cup dry white wine
- 3 tablespoons butter
- 4 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried parsley
- 1 teaspoon mustard powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 cup chicken broth
- 1/4 cup heavy cream
- 1/3 cup parmesan cheese, freshly grated
- fresh parsley, to taste, chopped, for garnish
Directions
Step 1 –In a shallow bowl, add the flour.
Step 2 –Season each side of the chicken pieces with the Italian seasoning, the salt, and the pepper.
Step 3 –Dredge the seasoned chicken pieces in the flour, tapping off the excess.
Step 4 –In a large skillet over medium-high heat, add the oil.
Step 5 –Add the coated chicken pieces to the hot oil, in batches, and cook until they reach an internal temperature of 165 degrees F and a golden crust has formed, about 4-5 minutes per side.
Step 6 –Place the cooked chicken pieces on a plate and do not clean the skillet.
Step 7 –Turn off the heat. Add the wine to the skillet, then increase the heat to medium.
Step 8 –Use a silicone spatula to loosen the browned pieces from the bottom and sides of the skillet.
Step 9 –Let the wine mixture gently simmer until it has reduced by half, about 10 minutes.
Step 10 –Add the butter and the garlic to the wine mixture and cook for 1 minute.
Step 11 –Add the Worcestershire sauce, the dried parsley, the mustard powder, the dried oregano, the dried basil, and the chicken broth to the wine mixture and bring to a boil.
Step 12 –Reduce the heat to low and slowly add the heavy cream to the sauce mixture, stirring constantly.
Step 13 –Stir the parmesan cheese into the sauce until it has melted.
Step 14 –Add the cooked chicken pieces to the skillet and use a spoon to cover them with the sauce.
Step 15 –Partially cover the skillet and let the chicken mixture simmer until it is heated through, about 5 minutes.
Step 16 –Transfer the skillet from the heat.
Step 17 –Serve the chicken topped with the sauce, garnished with the fresh parsley.
