Use Champagne or an excellent dry white wine or Champagne in this delicious creamy chicken breasts dish. I used my favorite white wine in the pictured dish. This chicken breasts and wine sauce are lovely when served with green vegetables, potatoes, noodles, or rice.
PrintEasy Chicken Breasts With Creamy Wine Sauce
This easy, creamy chicken is a quick skillet dish, but don’t be fooled. It’s elegant enough to serve guests!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Chicken Breasts, Easy Meals, Wine
- Method: Skillet
Ingredients
Scale
- 4 boneless chicken breast halves, about 24 ounces
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup flour
- 1 teaspoon Creole seasoning
- 1 tablespoon butter or ghee
- 1 tablespoon olive oil
- 4 green onions thinly sliced
- 1/2 cup chicken broth, preferably unsalted
- 2/3 cup Champagne or dry white wine
- 3/4 cup heavy cream
- 1 tablespoon fresh chopped parsley
- shredded or grated Parmesan cheese
Instructions
- Pat the chicken pieces dry with paper towels and sprinkle lightly with kosher salt and pepper.
- Combine the flour and Creole seasoning in food storage bag. Add chicken pieces and toss to coat lightly.
- In a large skillet over medium heat, combine butter with the olive oil. When hot, add the chicken pieces and brown lightly on both sides. Add the green onions and cook for 1 minute longer. Remove the chicken to a plate and set aside.
- Add champagne and chicken broth to the skillet; bring to a boil. Simmer briskly, uncovered, for 5 minutes.
- Add the chicken back to the skillet. Cover, reduce the heat to low, and cook for about 15 minutes, or until chicken is tender and reaches 165 F on an instant-read thermometer inserted into the thickest pieces. Remove the chicken to a platter and keep warm.
- Add the heavy cream to the skillet and cook, uncovered, for 5 minutes longer. Add parsley and salt and pepper, to taste.
- Serve chicken with the sauce and sprinkle with Parmesan cheese.
