Description
Tender chicken breasts in a creamy garlic Parmesan sauce with a white wine reduction.
Ingredients
- 1¾ cups chicken broth
- ¼ cup heavy cream
- 1 teaspoon Worcestershire sauce
- 1 teaspoon mustard powder
- 1 teaspoon honey
- ½ chicken bouillon cube
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- 2 large boneless, skinless chicken breasts
- Salt and freshly ground black pepper
- 2 teaspoons dried parsley
- 1-2 tablespoons olive oil
- ¾ cup dry white wine (Pinot Grigio, Chardonnay, or Sauvignon Blanc)
- 4 cloves garlic, minced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- ½ cup freshly grated Parmesan cheese
- 1 tablespoon fresh lemon juice
Instructions
- Combine the chicken broth, heavy cream, Worcestershire sauce, mustard powder, honey, bouillon cube, onion powder, oregano, basil, and parsley in a large measuring cup. Stir well and set aside.
- Slice each chicken breast in half lengthwise to create 2-3 thinner pieces. Pound them to an even ½-inch thickness and season both sides with salt, pepper, and parsley.
- Heat olive oil in a large skillet over medium-high heat and sear the chicken for 4-5 minutes per side until golden brown. Transfer to a plate and set aside.
- Deglaze the pan with white wine and reduce it by half. Add minced garlic and simmer for an additional 2-3 minutes.
- Add butter and flour to create a roux, stirring constantly until smooth. Cook for 1-2 minutes.
- Add the prepared sauce mixture gradually while stirring. Bring to a boil, then reduce heat and simmer for about 8 minutes.
- Reduce heat and stir in Parmesan cheese and lemon juice until melted.
- Return the chicken to the skillet, spoon sauce over, and heat through for 5 minutes or until fully cooked.
Notes
Grate Parmesan from a block for best results. This dish freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Searing and Simmering
- Cuisine: Italian