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Chicken in a White Wine Sage Sauce
Boneless chicken breasts sautéed in butter and EVOO; then paired with a white wine sage sauce is easy enough for a weeknight meal or a family get together.
👥 12 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 15 min🔥 Cook: 25 min👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- pan
- baking dish
- oven
📝 Preparation Steps
1
Slice the chicken horizontally into halves or thirds depending on the thickness, then pound them with a meat mallet to make sure they are even in thickness.
2
Add the 1/4 cup of flour to a bowl and dredge the chicken in the flour.
3
Heat the butter and olive oil in a non stick saute pan and when hot, add the chicken.
4
Fry on both sides until lightly browned and cooked through, then remove and place in an oven safe baking dish. Repeat until all pieces have been cooked.
5
In the same pan, add the 2 tbsp. flour to form a roux; then add in the chicken broth, wine, sage and mustard.
6
Mix well until it starts to become slightly thickened; then pour over the chicken.
7
Place the chicken in the oven and bake at 350 degrees F for ⏱️ 15 minutes.
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