There’s something about a cozy dinner that just feels right—especially when it involves creamy chicken and a splash of white wine. Imagine the warmth of a kitchen on a chilly evening, the aroma of savory goodness wafting through the air like a comforting hug. It reminds me of those nights when everything feels perfect, even if it’s not.
Steps
- Slice the chicken breasts in half lengthwise to create four thinner cutlets. Season each cutlet with salt, pepper, and garlic powder, then coat them in flour to ensure even coverage.
- Heat olive oil and a tablespoon of butter in a skillet over medium-high heat. Cook the chicken cutlets for 4-5 minutes on each side until they achieve a golden color, then remove them from the pan and set aside.
- Pour the white wine and chicken broth into the skillet, allowing it to bubble for about a minute while scraping up any browned bits from the bottom of the pan.
- Add the remaining butter and Herbs de Provence to the skillet, letting the mixture simmer for an additional 2 minutes.
- Stir in the heavy cream and return the chicken cutlets to the skillet. Reduce the heat to medium and cook for another 5 minutes, until the chicken is cooked through and the sauce has slightly thickened.
- Adjust the seasoning with additional salt and pepper if necessary. Garnish with fresh parsley, if desired, and serve immediately.
Ingredients
- 2 large boneless, skinless chicken breasts
- Salt and pepper to taste
- 1/4 teaspoon garlic powder
- Flour for dredging
- 1 tablespoon olive oil
- 3 tablespoons butter, divided
- 1/2 cup dry white wine (such as sauvignon blanc, pinot grigio, or chardonnay)
- 1/3 cup chicken broth
- 1 pinch Herbs de Provence (or substitute with Italian seasoning)
- 1/2 cup heavy or whipping cream
- Fresh parsley, chopped for garnish (optional)
Nutritional Values
Calories: 1484kcal | Carbohydrates: 12g | Protein: 100g | Fat: 104g | Saturated Fat: 52g | Cholesterol: 544mg | Sodium: 1164mg | Potassium: 1908mg | Sugar: 4g | Vitamin A: 2936IU | Vitamin C: 12mg | Calcium: 120mg | Iron: 4mg
FAQ
- Can I use a different type of wine for this recipe?
- It’s best to use a dry white wine like sauvignon blanc, pinot grigio, or chardonnay, as these types complement the flavors of the dish. Avoid using cooking wines, as their flavor may not be as pleasant.
- What can I use if I don’t have Herbs de Provence?
- If Herbs de Provence aren’t available, Italian seasoning can be a good substitute. It contains similar herbs, though it does lack the distinctive floral notes of lavender found in Herbs de Provence.
- Can I substitute the heavy cream with a lower-fat option?
- Substituting heavy cream with a lower-fat alternative like half-and-half is not recommended, as it could cause the sauce to curdle and compromise the dish’s rich texture and taste.
- How should I store and reheat leftovers?
- Store any leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently in a saucepan over low heat to prevent the sauce from separating. Freezing is not advised, as cream sauces generally do not freeze well.
- Is it possible to use chicken thighs instead of breasts?
- Yes, chicken thighs can be used, but they will require a longer searing time. Ensure they are cooked to an internal temperature of at least 175°F for optimal tenderness.
Tips
- When selecting a white wine for the sauce, choose a dry variety like sauvignon blanc or pinot grigio that you personally enjoy drinking, as its flavor will be prominent in the dish.
- To ensure the chicken cooks evenly and quickly, slice the chicken breasts in half lengthwise to create thinner cutlets before seasoning and dredging them in flour.
- Be cautious when reheating leftovers; do so slowly over low heat to prevent the sauce from separating and maintain its creamy texture.
- If you can’t find Herbs de Provence, opt for Italian seasoning as an alternative, keeping in mind that it will lack the floral notes of lavender.
Equipment
- Instant Read Thermometer – Essential for checking the internal temperature of the chicken to ensure it’s cooked to perfection.
- Skillet – A high-quality skillet is necessary for pan frying the chicken and making the sauce. Options such as the Le Creuset skillet or the budget-friendly Lodge skillet are recommended.
- Butter Dish with Measurement Markings – Helpful for easily measuring butter directly as you cook.
