Beth's White Wine Chicken Recipe | ENTERTAINING WITH BETH

white wine

🥗Healthier: chicken broth

💰Cheaper: white grape juice

White grape juice provides sweetness without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds flavor.

chicken thighs

🥗Healthier: chicken breasts

💰Cheaper: bone-in chicken

Breasts are leaner, while bone-in is often cheaper.

mushrooms

🥗Healthier: zucchini

💰Cheaper: canned mushrooms

Zucchini is lower in calories and fresh alternatives are often pricier.

Season the skinless, boneless chicken cutlets with salt and black pepper on both sides.

In a large skillet, add 1 tablespoon of olive oil and 1 tablespoon of butter, and heat until sizzling.

Add the chicken cutlets to the skillet and cook until the edges turn white and they are almost done, then flip them over and cook for a few more minutes until nearly cooked through.

Transfer the chicken to a plate to rest, leaving the pan uncleaned to retain flavor.

Add 1 minced shallot to the skillet and sauté until tender and fragrant.

Add sliced white mushrooms to the shallots and cook until they release their juices, seasoning with salt and pepper.

Pour in 1/4 cup of dry white wine and scrape up the browned bits from the bottom of the pan, reducing the wine down to about a third.

Transfer the mushroom and shallot mixture to a small bowl and set aside, then wash out the skillet.

In the same skillet, melt 3 tablespoons of unsalted butter until foamy, then whisk in 2 tablespoons of flour until a paste forms and cook for about 1 minute.

Slowly add 1 cup of chicken broth and 1/4 cup of white wine, whisking until combined and cooking until the sauce thickens and bubbles around the edges.

Add 2 cloves of minced garlic, 1/4 cup of milk, and 2-3 dashes of Worcestershire sauce to the sauce and stir in 1 tablespoon of freshly minced parsley.

Add the reserved mushroom and shallot mixture back into the sauce and taste for seasoning, adjusting with salt and pepper if necessary.

Add the chicken cutlets back into the skillet, covering them with the sauce, and simmer for about 5 minutes until the chicken is cooked through.

Serve the chicken in a shallow casserole dish, pouring the sauce over the top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens