Chicken In White Wine Sauce

This post is sponsored by Danish Creamery. All thoughts and opinions are my own.

Chicken with the Best White Wine Sauce

Chicken breasts are pan seared until perfectly browned and tender. Then finely diced onions are sautéed until they’ve picked up some color. Next, bright white wine and chicken broth are added and simmered to concentrate their flavor. Last but not least, the sauce is polished off with rich butter. And we don’t just use any ordinary butter. Here we use the ultra delicious, extra luxurious Danish Creamery European Style Butter Danish Creamery European Style Butter which is slow churned in small batches for a velvety texture and rich flavor. The unique thing I love about this butter is that they’ve been using the same recipe since 1985! Making it with high quality cream and a touch of sea salt. You’ll also appreciate that the butter is packaged in foil so no off-flavors are imparted from the fridge. We just want that pure butter flavor without anything detracting from its excellent taste. This butter not only makes excellent baked goods and buttered toast but it can also take your main dish up a notch as well. It’s perfect for pairing with the vibrant flavor in this white wine pan sauce. It’s a memorable dish that will have everyone savoring each and every bite! Pair it with roasted garlic mashed potatoes and steamed green beans or asparagus to finish it off. Fresh buttered rustic bread is a great option too.

Chicken in White Wine Sauce Recipe Ingredients

2 (12 oz) boneless skinless chicken breasts Salt and freshly ground black pepper 1/3 cup all-purpose flour 1 Tbsp olive oil 4 Tbsp Danish Creamery Unsalted Butter, cut into 1 Tbsp pieces, divided 1 cup finely chopped yellow onion (1 small) 2 tsp minced garlic (2 cloves) 1 1/2 cups + 1 Tbsp low-sodium chicken broth, divided 1 cup dry white wine, such as Sauvigon Blanc 2 tsp thyme leaves 1.5 tsp cornstarch 1 Tbsp minced fresh parsley

How to Make Chicken in White Wine Sauce

Possible Variations

Shallot: Try 1/2 cup diced shallots in place of yellow onion. Chicken thighs: Use boneless 6 skinless chicken thighs in place of the 4 chicken breasts. Creamier sauce: For a creamy white wine sauce; reduce chicken broth by 1/4 cup, replace with 1/4 cup heavy cream. Add the cream when adding the final 2 Tbsp of butter. Herbs: Try other herbs in place of thyme such as rosemary, chives or tarragon.

Helpful Tips

Simmer the sauce long enough for the alcohol flavor to cook off. This takes 12 minutes-plus, don’t rush it by cranking the heat up or you can ruin the flavors of the wine. Be generous with the butter. It balances the acidity of the sauce and adds the needed richness to the dish. Quick saute the garlic. Garlic burns easily and when it does it will impart a bitter flavor to any dish. Use even chicken breasts (that have been pounded out with a meat mallet) so some areas aren’t cooking much faster than others. As always be careful not to cook chicken breasts past 165 degrees, just right to it. Otherwise they can be tough and dry.