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Chicken in Creamy White Wine Sauce

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  • Prep 40 min
  • Total 40 min
  • Servings 4
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As easy as they are elegant, chicken cutlets in a creamy white wine sauce fit in just as well at a weeknight meal as they do at a fancy dinner party. Once you learn the simple technique, you’ll want to make them again and again!
By Betty Crocker Kitchens
Updated May 22, 2024
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Ingredients

  • 2 boneless skinless chicken breasts (1 lb)
  • 2 tablespoons Gold Medal™ All-Purpose Flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons butter
  • 1/2 cup chopped shallots
  • 2 cloves garlic, finely chopped
  • 1 cup dry white wine (such as Sauvignon Blanc)
  • 1 cup heavy whipping cream
  • 2 tablespoons chopped fresh Italian (flat-leaf) parsley leaves, plus additional for garnish
  • 1 tablespoon chopped fresh thyme leaves, plus additional for garnish
Make With
Gold Medal Flour

Steps

  • 1
    Cut chicken breasts in half horizontally, making 4 cutlets. Between 2 pieces of plastic wrap, place each chicken cutlet; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
  • 2
    In large bowl, mix flour, salt and pepper. Add chicken cutlets, and turn to coat.
  • 3
    In 12-inch skillet, melt butter over medium-high heat. Add chicken; cook 3 to 4 minutes without moving, until browned. Turn chicken; reduce heat to medium, and cook 2 to 3 minutes longer or until browned on second side and chicken is cooked through (at least 165°F). Transfer chicken to plate; cover with foil to keep warm.
  • 4
    Add shallots to drippings in pan; cook over medium heat 3 to 5 minutes, until softened. Stir in garlic; cook 30 seconds longer. Slowly stir in wine and heat to boiling, stirring frequently; cook 4 to 6 minutes, until most of liquid is evaporated. Stir in whipping cream and herbs; heat to simmering, stirring frequently. Return chicken to pan; return to simmering, and continue to cook 5 to 7 minutes, turning chicken once, until sauce thickens slightly.
  • 5
    Top chicken and sauce with additional chopped fresh parsley and thyme.

Tips from the Betty Crocker Kitchens

  • tip 1
    Serve with roasted new potatoes and mixed greens in a citrus vinaigrette.
  • tip 2
    The type of wine you use for this recipe is important. Since luscious cream can also dampen other flavors, a tart white wine like Sauvignon Blanc can balance the richness and add acid to make the sauce more interesting.
  • tip 3
    The term for the thickness of the wine and shallot mixture in this sauce method is called “au sec” in French, meaning “almost dry.” The goal is to cook off most of the wine and deglaze the pan, scraping up all of the lovely bits of “fond” or “foundation” from the chicken and shallots, while leaving just a bit of liquid.

Nutrition

440 Calories, 31g Total Fat, 28g Protein, 9g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Chicken Cutlet with 3 Tablespoons Sauce
Calories
440
Calories from Fat
280
Total Fat
31g
48%
Saturated Fat
18g
90%
Trans Fat
1g
Cholesterol
160mg
53%
Sodium
450mg
19%
Potassium
370mg
11%
Total Carbohydrate
9g
3%
Dietary Fiber
1g
4%
Sugars
4g
Protein
28g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
4%
4%
Calcium
8%
8%
Iron
10%
10%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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