Say hello to your new favourite weeknight meal. Beautifully juicy chicken pairs perfectly with a silky white wine sauce. Better yet, it can be made in around 20 minutes.

If you love cooking, but just don’t have the energy (or time) to make something delicious every evening, this meal is the perfect choice for you. It’s super easy to make, super cheap and super tasty. Better yet, you have an excuse to buy and drink a bottle of wine.

If you have 20 minutes and a frying pan, you can make this dish. I always make this meal in two parts. First, I fry the chicken in a little butter and, once the chicken is cooked through I take it out of the pan and cook the sauce in the same pan. It really is so easy.

If you are looking for a light supper, we usually have this with crusty bread and salad. If you want something fancier, why not try roast potatoes? If you are a pasta lover, this also can be used on pasta sauce.

Do you think that the chicken looks crispy in the picture? That’s because of my favourite crisping ingredient, flour! This doesn’t just work for roast potatoes, but it also works quickly to crisp up chicken breasts.

If you are a vegetarian, I’ve split this recipe in two so that you can make the white wine sauce without the chicken.

So, here’s the recipe! I hope you enjoy it!

How to cook chicken in white wine sauce

Serves: 2

Preparation time: 5 mins

Cooking time: 20 mins

Ingredients

• 2 chicken breasts
• 1 tbsp plain flour
• 1 tsp paprika
• Salt and pepper
• 1/2 an onion, finely diced
• 1-2 garlic cloves (depending on your preference)
• 1 medium glass of white wine
• 200ml of cream
• 1 small handful of parsley
• 2tbsp butter

How to make chicken in white wine sauce

1. Put the flour into the bowl. Generously season with salt and pepper and add the paprika (or any other herbs and spices you prefer). On a chopping board, create chicken cutlets by either slicing the chicken lengthways in half or by wrapping it in greaseproof paper and bash it until you get chicken shnitzels.
2. Add the chicken breasts and mix until all of the chicken is coated. If needed, add more flour.
3. Put 2tbsp of butter in a deep frying pan. Add a little oil into the pan to increase the burning point. Heat the pan to medium high and add the floured chicken breast. Cook on one side until browned and then flip it over and cooked until the meat starts to feel firm.
4. Once the chicken is cooked, place to one side and let it rest.
5. Add the diced onion to the pan and cook on a medium heat until it is translucent and starting to brown. Add the garlic and cook for a further 2 minutes.
6. Add the wine and let it simmer until you have just a small covering at the bottom of the pan. Reducing the wine properly ensures that the sauce is sweet and not bitter.
7. Once the wine is reduced, pour in the cream and season well. Turn the heat down and cook until the sauce begins to thicken. Make sure that you don’t overboil the cream, as this can cause it to split.
8. Once the sauce is nearly finish, add the parsley and stir. Chop the chicken breast and add to the sauce. Let the chicken warm up. Serve.

Tips:

• This sauce can be kept in the fridge for 2-3 days and can be used for a wide range of dishes, but goes especially well in pasta or with fish.
• When I made this dish the other night, I made it with hassleback potatoes which were incredible.
• Don’t forget to drink the rest of the wine!