Chicken in White Wine Sauce

  

Seasoned chicken breast is coated in a delicious white wine sauce with an addition of cream and Parmesan cheese. Lemon juice, freshly compressed, includes an excellent fresh finish.

 

Ingredients

2 large boneless skinless chicken breasts

2 teaspoons Italian seasoning

Salt/pepper

1/3 cup flour

2 tablespoons olive oil

1 cup dry white wine

3 tablespoons butter

4 cloves garlic, minced

1 teaspoon Worcestershire sauce

1 cup chicken broth

2 tablespoons cornstarch

¼ cup heavy cream

1/3 cup Parmesan cheese, freshly grated

2 tablespoons fresh lemon juice

Fresh Parsley, to garnish

 

Sauce Seasonings

1 teaspoon each: dried parsley, mustard powder

½ teaspoon each: dried oregano, dried basil

 

To make two or three thinner slices, cut the chicken in half lengthwise. Pound it to 12 inches thick in a gallon freezer bag with the textured side of a meat mallet. Allow to dry completely.

Season with Italian seasoning, salt, and pepper on both sides. Dip in flour, then tap off excessive amounts.

In a large skillet over medium-high heat, heat the olive oil. Cook the chicken in batches for 4-5 minutes per side, or until a golden crust forms. Put aside, leaving the brown remains in the pan. Turn off the heat add the wine, and return to medium heat. To add flavor to the sauce, use a silicone spatula to scrape the bottom and sides of the pan.

Allow it to carefully bubble for ten minutes, or until it has been reduced by half. Cook for a minute after adding the butter and garlic. Combine the Worcestershire sauce, chicken broth, and seasonings in a mixing bowl. Bring the sauce to a simmer.

If you want a thicker consistency, mix two tablespoons of cornstarch with two tbsp cold water till it's completely consistent. Stir it slowly into the heated sauce. Lower the heat to low and gradually pour in the heavy cream, mixing constantly. Incorporate the Parmesan cheese.

Return the chicken to the pan and spoon the sauce over it. Allow it to simmer for 5 minutes, partially covered. Take the pan off the heat.

Incorporate the fresh lemon juice into the sauce.