Be it for a Friday night dinner party or for a romantic date night, this Chicken in Creamy White Wine Sauce has you covered! Wine and cream give this sauce an elegant feel while keeping the chicken nice and juicy!
Happy Friday everyone! You made it through another week!
I was looking at my calendar and couldn’t believe that it was already February. Seems like just yesterday Matt was here visiting for Christmas! I suppose it is a good thing that time flies though because it makes the time until I see Matt again that much sooner.
In Italy Matt and I have a tiny little kitchen. I’m pretty sure our counter space amounts to all of 3 feet and we have no pantry so our cupboard serves a dual purpose. He and I both like to cook and we enjoy our Friday or Saturday night date nights. If we aren’t going out on our own we also enjoy having a friend or two join us for dinner. We usually try to keep it nice even though our working space is minuscule. The next time we have people over I really want to make this Chicken in Creamy White Wine Sauce for them.
This meal is perfect for a dinner party with some close friends or even a special stay-at-home date night entree. The dish has the elegance of a fine dining restaurant but with a price tag that most people can afford. The wine I used in my sauce was a pinot grigio and it had just enough sweetness for my taste (although of course feel free to use any white wine in this sauce, except maybe ultra sweet ones).
Chicken breasts are coated in flour and seared for a beautiful golden brown color. Then they are put in a pot with fresh sautéed mushrooms, onion and garlic, then sunk into a gorgeous wine/broth/cream sauce. The resulting dish is one that will wow any guest. It goes perfectly on top of pasta or with sides of mashed potatoes and green beans.
Dinner party or date night, I hope you and your guests love this dish! Happy Cooking!
- 5 slices of bacon
- 6 boneless, skinless, chicken breasts
- 1/2 cup all purpose flour
- 3 tbs olive oil
- 1 small onion, sliced
- 4 cups sliced fresh mushrooms
- 3 cloves garlic, minced
- 1 1/2 cups pinot grigio (or another white wine)
- 1/2 cup chicken broth
- 1 1/2 cups cream (I used light cream)
- 1 tbs dried parsley (plus more to garnish)
- 1 tsp salt
- 1/2 tsp ground black pepper
- Place a large skillet over medium heat. Add bacon and cook until browned. Once brown, remove from the pan leaving the drippings in the skillet. Chop bacon finely.
- While the bacon cooks, pat each chicken breast dry with a papertowel. Toss each breast in flour so that all sides are coated. Shake off any excess flour. Once bacon is removed from the pan, add floured chicken and allow to brown on each side, cooking until nearly cooked all the way through. If needed, add incremental amounts of olive oil to the pan to help the chicken brown. Once browned remove the chicken from the pan and set aside.
- Add sliced onions to the skillet and cook 1 to 2 minutes. Then add in mushrooms and cook an additional minute (adding in olive oil as necessary). Finally, add in garlic and cook until mushrooms are slightly golden in color and softened and the mushrooms have browned.
- Reduce heat to medium-low and add pinot grigio, broth, cream, and spices to the mixture and stir well. Add reserved chicken and bacon back into the skillet and cook until heated through and the chicken has finished cooking.
- Serve warm.
- You can tell when the chicken is fully cooked when you cut a small slit into the center of the breast and the juices run clear (as opposed to a pink or redish color which means the chicken hasn't cooked all the way yet)