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+ servings

Chicken in Wine Sauce

Tender cooked chicken in a delicious sauce that will be enjoyed any night of the week.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Dish
Cuisine: American
Servings: 4 servings

Ingredients

  • 1 tablespoon oil I use avocado oil
  • 1 1/2 lb thinly sliced chicken breasts filet regular chicken breasts thin
  • 1/4 cup white wine Chardonnay
  • 1/2 cup chicken broth
  • 1 teaspoon cornstarch
  • 1/4 cup heavy cream
  • 4-6 oz mushrooms sliced in half (I use baby portabella)
  • 1 sprig rosemary about 4" fresh or 1/2 teaspoon dried whole or chopped
  • Salt and Pepper to taste

add broccoli or another green vegetable to round out the meal

Instructions

  • Prepare the sauce so it's ready to go when you're ready to add it, in a 1 cup measuring cup add wine, chicken broth, and cornstarch and whisk until smooth.
  • Heat skillet, I use cast iron as I like how it sears the chicken, add in the oil and place the chicken in skillet.
  • Allow the chicken to brown on each side.
  • Add in sliced mushrooms.
  • Turn the temperature to medium-low, then add in the sauce and bring it to a simmer.
  • Add in the cream and turn the chicken over to coat evenly.
  • Add in the broccoli, cover with a lid, turn on low and cook until the chicken has an internal temperature of 165°.
  • Then add rosemary, salt, and pepper.
  • The thinly sliced chicken will cook quickly, if you use thicker chicken it'll take a little longer to cook.