Chicken in a Creamy White Wine Sauce

There is just something about cooking with wines that I absolutely love. Ever since I started cooking with actual drinking wine and not fake ass cooking wine, things have changed TREMENDOUSLY! In the most amazing way, though! Pure, dry white wine just doesn't compare to that nasty, off-the-shelf, plain cooking wine. Just trust me on that and spend a few extra dollars to get some nice wine. If it's nice enough, you can drink while you cook lol.

I've read up on some other white wine sauce recipes, which is where I got my inspiration for this one. It's pretty much like an alfredo with wine and less cream. Feel free to twist it up any way you like. Enjoy!

Ingredients

for the Italian spice blend

• 1/2 tsp. dried basil

• 1/2 tsp. dried parsley

• 1/2 tsp. dried oregano

• 1/2 tsp. dried thyme

• 1 tsp. garlic pepper

for the chicken

• 2-3 boneless, skinless chicken breasts

• salt and pepper

• 1/3 c. all-purpose flour

• 2 tbsp. olive oil

• 1 c. dry white wine, like Pinot Grigio

• 3 tbsp. butter

• 4 cloves garlic, minced

• 1 tsp. Worcestershire sauce

• 1 c. chicken broth

• 1/4 c. heavy cream

• 1/3 c. parmesan cheese, shredded

• fresh parsley

for the sauce

• 1 tsp. dried parsley

• 1/2 tsp. dried oregano

• 1/2 tsp. dried basil

• 1 tsp. dried mustard

Instructions

1. Combine Italian spice blend and sauce spices in two separate bowls and set aside for later.

2. Slice each chicken breast in half, lengthwise, to create multiple thinner breast pieces. Place in gallon freezer bag, and pound them to 1/2-inch thickness, one at a time.

3. Season each side of each chicken evenly with Italian spice blend, salt and pepper. Dredge in flour and shake off excess.

4. Heat olive oil in a large skillet over medium-high heat. Sear each piece of chicken for 4-5 minutes per side, until a golden crust has developed. Remove from pan and set aside.

5. Reduce the heat to medium and add wine. Use a silicone spatula to "clean" the bottom of the skillet.

6. Let the mixture bubble gently until the wine is reduced by half, about 8-10 minutes. (Make sure you pay attention to it so it doesn't reduce down all the way. I learned this the hard way lol.)

7. Add butter and garlic and cook for an additional 1 minute, until garlic is fragrant.

8. Add Worcestershire, broth and sauce seasonings. Bring sauce to a boil.

9. Reduce the heat to low and slowly stir in the cream followed by the parmesan.

10. Add the chicken back to the skillet and spoon the sauce over each piece. Cover partially and let it simmer and soak up the sauce for 5 more minutes.

11. Garnish with fresh parsley and enjoy!

Tips & Tricks

• If you prefer not to cook with alcohol at all, you can substitute the wine for extra chicken broth.

• This sauce goes great over some mashed potatoes(as shown in the pictures). I also served it with some butter green beans that I boiled. Strange enough, I prefer the canned veggies over fresh or frozen.