Description
A cozy, restaurant-style chicken dish with a silky white wine and Parmesan sauce, perfect for elegant gatherings or a weeknight meal.
Ingredients
- 1 and 3/4 cups chicken broth
- ¼ cup heavy cream
- 1 teaspoon Worcestershire sauce
- 1 teaspoon mustard powder
- 1 teaspoon honey
- ½ chicken bouillon cube (crushed or dissolved)
- ½ teaspoon onion powder
- ½ teaspoon oregano
- ½ teaspoon basil
- ½ teaspoon parsley
- 2 boneless skinless chicken breasts
- Salt and pepper to taste
- 2 teaspoons fresh parsley (plus more for garnish)
- Olive oil
- ¾ cup dry white wine
- 4 cloves garlic (finely chopped)
- 3 tablespoons butter
- 3 tablespoons flour
- ½ cup freshly grated Parmesan cheese
- 1 tablespoon fresh lemon juice
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Instructions
- 1. In a large spouted measuring cup, whisk together the chicken broth, heavy cream, Worcestershire sauce, mustard powder, honey, crushed bouillon cube, and dried spices. Set aside.
- 2. Cut each chicken breast in half and pound to ½ inch thickness. Season with salt, pepper, and parsley.
- 3. In a skillet, heat olive oil and sear the chicken until golden brown, about 4–5 minutes on each side. Transfer to a plate.
- 4. Deglaze the skillet with white wine and reduce for a few minutes. Add garlic and cook until fragrant.
- 5. Stir in butter and flour to make a roux, cooking for 1–2 minutes.
- 6. Gradually add the sauce mixture, stirring continuously until the sauce thickens, about 6–8 minutes.
- 7. Reduce heat and stir in Parmesan and lemon juice until smooth. Adjust seasoning as needed.
- 8. Return chicken to the skillet, spoon sauce over, and heat through for about 4–6 minutes.
- 9. Garnish with fresh parsley and serve immediately with your choice of sides.