Sauted Chicken Breast in White Wine
Sauted juicy chicken breasts with garlic, lightly seasoned and finished in white wine. My husband just raved and raved over this dish."Very yummy. I used chicken broth instead of water. Would recommend adding garlic much later as mine started burning quickly. Or put whole garlic cloves in the oil at the beginning and remove them before they start to brown. I also added mushrooms which was delicious." - KristinFranco83
Yield: 4 Ready in 30 minutes
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Sauted Chicken Breast in White Wine Preparation
Cover the chicken breasts with flour on all sides. Heat the olive oil in a skillet and add the garlic. When oil is hot add chicken and cook, turning frequently until nearly done. Salt and pepper to taste while cooking. Once chicken is nearly done, remove from skillet. Add wine to skillet and stir, loosening everything from the bottom. Cook until bubbling and add chicken. Finish cooking chicken in wine turning once. Add water if needed to prevent chicken from burning or sticking. Serve when chicken is done but do not over cook.
You can be creative by adding herbs like savory, a touch of oregano, thyme or marjoram. We like spices and herbs so I vary what I use. My meatloaf is never the same twice - the kids and hubby love that.
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