Recipe Background
An Italian White Wine Chicken that's elegant yet comforting, perfect for impressing guests.
It was my first time hosting a dinner for my culinary school classmates. The stakes felt high—everyone had their own grand success story in mind, and I wanted to make a lasting impression. I needed a dish that was elegant yet comforting, something that would echo the harmonious blend of skills we were developing. Italian White Wine Chicken was the answer, with its divine aroma of garlic and freshly grated parmesan pulling everyone closer to the warmth of the kitchen.
I remember standing over the stove, the flames kissing the sides of my skillet as the wine simmered down to a luscious reduction. A dear friend popped a bottle of dry white we’d picked up during a vineyard visit, its vibrant notes perfectly complementing the dish—a fact I remember every time I cook with it. I seasoned the chicken with my grandfather’s go-to, a simple mix of Italian herbs, ensuring each bite would carry that familial touch. A sprinkle of oregano here, a whisper of dried basil there—it was like painting a canvas with flavors.
This was also where I discovered the beauty of letting chicken rest just a moment, absorbing all those buttery juices before serving. When I finally placed the skillet on the counter, garnished with sprigs of fresh parsley, my guests applauded. Not just for the taste, but for the tale of exploration and growth the meal represented. Today, as I relive that memory, I remind you to gently tap off any excess flour; it’s the secret to a perfect golden crust on that chicken.
Ingredients
- 1/3 cup flour
- 2 large chicken breasts boneless and skinless, halved lengthwise and pounded 1/2-inch-thick, patted dry
- 2 teaspoons Italian seasoning
- salt to taste
- pepper to taste
- 2 tablespoons olive oil
- 1 cup dry white wine
- 3 tablespoons butter
- 4 cloves garlic minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried parsley
- 1 teaspoon mustard powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 cup chicken broth
- 1/4 cup heavy cream
- 1/3 cup parmesan cheese freshly grated
- fresh parsley to taste, chopped, for garnish
Directions
- In a shallow bowl, add the flour.
- Season each side of the chicken pieces with the Italian seasoning, the salt, and the pepper.
- Dredge the seasoned chicken pieces in the flour, tapping off the excess.
- In a large skillet over medium-high heat, add the oil.
- Add the coated chicken pieces to the hot oil, in batches, and cook until they reach an internal temperature of 165 degrees F and a golden crust has formed, about 4-5 minutes per side.
- Place the cooked chicken pieces on a plate and do not clean the skillet.
- Turn off the heat. Add the wine to the skillet, then increase the heat to medium.
- Use a silicone spatula to loosen the browned pieces from the bottom and sides of the skillet.
- Let the wine mixture gently simmer until it has reduced by half, about 10 minutes.
- Add the butter and the garlic to the wine mixture and cook for 1 minute.
- Add the Worcestershire sauce, the dried parsley, the mustard powder, the dried oregano, the dried basil, and the chicken broth to the wine mixture and bring to a boil.
- Reduce the heat to low and slowly add the heavy cream to the sauce mixture, stirring constantly.
- Stir the parmesan cheese into the sauce until it has melted.
- Add the cooked chicken pieces to the skillet and use a spoon to cover them with the sauce.
- Partially cover the skillet and let the chicken mixture simmer until it is heated through, about 5 minutes.
- Transfer the skillet from the heat.
- Serve the chicken topped with the sauce, garnished with the fresh parsley.
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