Chicken with White Wine Butter Sauce

I've been saving this Chicken with White Wine Butter Sauce for awhile, waiting for it to be perfected.  It's finally there.

This is now one of our favorite go-to dinner recipes for many reasons.

Number one, it's a recipe for two which makes for no leftovers (but you can double or triple it if you need to).  Number two, it's quick and easy to make in one pan (easy cleanup). 

Last and definitely not least, it's amazingly delicious.  I sop up every last drop of that buttery sauce and nothing goes to waste.

I usually use two small chicken breasts for this, but also sometimes use one of those big frozen Costco boneless, skinless chicken breasts.  After it's pounded, it's really huge and Bret and I can just half it for a complete meal.

These photos are of the one big chicken breast with all that lovely mushroom wine sauce on it.

Great sides for this dish are asparagus or broccoli.  Mashed potatoes would be a good vehicle for the sauce, too.

If you don't drink wine or just don't prefer it in recipes, substitute the same amount of broth/bouillon for it.  Then finish the sauce off at the end with a squeeze of lemon juice for the perfect amount of acid.

Chicken with White Wine Butter Sauce and mushrooms is now firmly planted in our dinner routine, along with Crockpot Chicken Parmesan, and Chicken Veronique.  All of them are amazing!

I don't really have many tips for this recipe, because it's so simple and straightforward.  You probably have most of the ingredients in your kitchen. 

Oh, and did I mention that buttery white wine sauce?  Sorry...it's just too good!

Enjoy!

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Chicken with White Wine Butter Sauce

Yield: 2

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Quick and easy chicken recipe for a delicious weeknight meal. Lightly sauteed chicken, buttery mushrooms, and silky, buttery wine sauce. Fantastic!

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Ingredients

• 2 (6 oz) skinless, boneless chicken breast halves
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 3 tablespoons all-purpose flour
• 3 tablespoons butter, divided
• 2 teaspoons olive oil
• 1 ½ Cups thinly sliced mushrooms
• ½ Cup chardonnay or other dry white wine
• 1 Cup chicken broth or bouillon
• Salt and pepper to taste

Instructions

1. Place the chicken breasts, one at a time in a zip lock bag with the air squeezed out of it. Pound the chicken to about ½" thickness with a meat mallet or rolling pin.
2. Stir the salt, pepper, and flour together and put the mixture on a plate. Dredge each piece of chicken on both sides (will just be lightly floured).
3. Heat 1 tablespoon butter and the 2 teaspoons of olive oil in a large nonstick skillet on medium-high. Add the chicken and turn down heat to medium.
4. Cook chicken for about five minutes on each side until the chicken reaches 165°F and is golden brown. Remove to a plate and put a paper towel over them to keep them warm.
5. Add the second tablespoon of butter and also the mushrooms to the pan and stir 2-3 minutes until almost tender. (Add another teaspoon of olive oil if too dry.) Stir in the wine, scraping up the browned bits, then add the broth.
6. Turn heat up to medium-high and bring the mushroom sauce to a boil, cooking until reduced but not thick (5-6 minutes). Salt and pepper to taste.
7. Remove pan from heat and add the remaining tablespoon of butter, stirring until completely melted and combined in the sauce. Spoon the mushroom sauce generously over the cooked chicken and serve. (Fresh, crusty bread on the side would be great to sop up that sauce!).

Notes

If you'd rather not use wine, use substitute in more chicken broth. At the end of boiling the sauce, squeeze a quarter of a fresh lemon in the sauce to brighten it up.

Asparagus or broccoli would be good sides for this meal.

If you want to lighten it up, use low-sodium broth/bouillon and substitute olive oil for the first 2 tablespoons of butter (but still use the last tablespoon in the sauce for great flavor and texture).