Chicken with White Wine Sauce Recipe

Average Rating:

Categories: Chicken, French, Main Dish, Poultry

Submitted By: Julia from Evanston.

Chicken with White Wine Sauce Notes

My mother used to make this dish. I think she learned it in a French convent school. My husband loves it!

  • olive oil for pan frying
  • 8 chicken breasts, skinned and boned
  • flour for dredging
  • salt and pepper, to season the flour for dredging
  • 1/2 pound each: carrots, potatoes, and onions, all chopped
  • 2 chicken boullion cubes, dissolved in 1/2 cup hot water
  • 2 bay leaves
  • 1/2 teaspoon parsley
  • 1/2 teaspoon basil
  • 1/2 cup dry white wine
Serves / Yields

8 servings

Preparation Instructions

Cover the bottom of a skillet with olive oil. Heat the oil. Dredge the chiken breasts with flour seasoned with salt and pepper. Quicky fry the ckicken breasts in the olive oil. Place in an oven proof baking dish. (The meat will not be cooked through.) Put vegetables, dissolved boullion, and herbs in the baking dish with the chicken. Pour the wine over all. Bake for 1 hour at 350F.

Quick Shopping List

Turkish Bay Leaves, Whole or Powdered
Whole, in a resealable bag
1/2 ounce bulk bag
Parsley Flakes
Broken Leaf, in a glass jar
1/2 cup shaker jar, net wt .25 oz.
European Basil, Dehydrated Broken Leaf
In a glass jar
In a 1/2 cup shaker jar, net wt .75 ounces

Submit Comment

Janelle H. Said:

easy to make, a one dish meal (except for the skillet used for the chicken breasts. The recipe wasn't clear on whether or not to cover when baked; it needs covered! Very tender, juicy chicken with a delicate flavor, complements well with a glass of the wine that is added to it. Also, as a 16 year veteran RN of the coronary intensive care unit, I appreciate that is very low in fat and calories! Other veggies (peas come to mind) could easily be added.

Make it Again? Janelle H. would make this recipe again.