Chicken in Wine Sauce
- SERVES
- 6
- COOK TIME
- 20 Min
Whenever we see wine in an ingredient list, we always think "fancy." Well, the only thing fancy about this recipe is the taste — the rest is easy!
What You'll Need
- 1/2 cup all-purpose flour for dredging
- 8 boneless, skinless chicken breast halves
- 1/4 cup plus 2 tablespoons butter, divided
- 1 teaspoon minced garlic
- 1/2 teaspoon dried sage
- 1 teaspoon chopped fresh parsley
- 1/4 pound mushrooms sliced
- 1/2 cup dry white wine
- 1 package (10 ounces) frozen broccoli spears, thawed
What to Do
- Preheat oven to 350 degrees F.
- Place flour in a shallow dish and lightly dredge chicken in flour. In a large skillet, melt 1/4 cup butter over medium heat; add chicken and saute until golden.
- Remove chicken from skillet and place in a 9- x 13-inch baking pan that has been coated with cooking spray; bake 10 to 15 minutes, or until chicken is fork-tender and no pink remains.
- Meanwhile, add 2 tablespoons butter to skillet and saute garlic, sage, parsley, and mushrooms for 2 to 3 minutes; add wine to make sauce. Using a spatula, scrape together mushrooms and seasonings. Add thawed broccoli to skillet, cover, and let it warm through.
- Once chicken is cooked, remove it from oven and place on a serving platter. Pour sauce over chicken and serve immediately.
Notes
Sometimes we like to add some artichoke hearts or fresh basil to the sauce, if we have any on hand.