Chicken with white wine sauce

    35 min

    Once you make this delicious dish, it will become a firm favourite. Chicken is pan-seared, then simmered in a garlic, lemon and white wine sauce. Enjoy with potatoes, rice or pasta.

    43 people made this

    Serves: 1 

    • 1 skinless, boneless chicken breast, pounded thin
    • 1 tablespoon vegetable oil
    • 4 tablespoons plain flour
    • ground black pepper to taste
    • 1/2 tablespoon chopped garlic
    • 4 mushrooms, chopped
    • 1/2 lemon, juiced
    • 375ml Chablis wine
    • 30g butter, softened

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. In a medium frying pan, heat oil. Dredge chicken breast in flour and add to frying pan. Pan-fry until golden brown (presentation side down) and season with pepper to taste.
    2. Turn chicken over (presentation side up) and add the garlic, mushrooms, lemon juice and wine. Still everything together. Turn heat up as high as possible and let liquids reduce until about 4 tablespoons liquid remains.
    3. Remove chicken from frying pan and add butter. Swirl it around in the frying pan sauce until it is incorporated and the sauce is slightly thickened. Pour sauce over chicken and serve.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (41)


    There's nothing at all wrong w/ this recipe, but I wanted to offer a word-- I increased the yield to 3, and while the amount of ingredients increased accordingly, the instructions stayed the same. So keep in mind that when you increase liquid ingredients like wine and lemon, it will take A LOT longer to reduce for a sauce, and chicken breasts (especially pounded thin) should NOT cook in a sauce that takes more than 10 minutes to reduce-- I cooked mine for about 10 min., removed to a platter, and continued to cook down the sauce, which took another 20 min. at least! BUT-- very tasty when all was said and done!  -  19 Feb 2008  (Review from Allrecipes US | Canada)


    Liked the buttery smoothness of the sauce but it was just a little too much lemon. May make again with a little less lemon.  -  06 Feb 2011  (Review from Allrecipes US | Canada)


    In a word...excellent. Simply excellent. Reminiscent of Chicken Piccata, with its piquant lemon butter sauce. While I didn't measure exactly, I can say that I essentially used for two chicken breasts what the recipe intended for one. As an example, a cup and a half of wine for just one chicken breast does seen like a LOT, doesn't it? As does 1/2 T. of garlic and a half lemon, however, these amounts were just right for two chicken breasts. I browned the chicken in olive oil rather than vegetable oil, tho' that's just a personal preference. Also, since I don't drink Chablis I used what I had open which was a Pinot Grigio, and Chardonnay would have worked well too. The butter at the end, just as it is with Veal or Chicken Piccata, is essential. It not only thickens the sauce but gives it a velvety richness as well. I garnished this with lemon slices and chopped fresh parsley and served it with an herbed Parmesan orzo. (Pasta with garlic and olive oil would also be ideal!) I have to admit I was tempted to substitute chicken broth for part of the wine but in the end decided to prepare this as written and was not disappointed in the least. This is just a beautiful dish!  -  25 Mar 2010  (Review from Allrecipes US | Canada)