This Chicken with White Wine Sauce contains no cream and is the perfect light dinner. Tender chicken breasts are cooked in a light, delicious garlicky white wine pan sauce with just a hint of lemon and fresh herbs. It's restaurant quality meal in under 30 minutes!
Between two sheets of plastic wrap, pound out chicken breasts to 1/2" thickness. Then, cut each breast in half so you are left with 4 pieces. Season with salt and pepper.
Add 1/2 cup of flour to a plate. Dredge chicken pieces in flour, carefully shaking off the excess.
In a large skillet over medium-high, heat olive oil. When oil is hot, place chicken pieces in the pan and cook 3-4 on each side until golden brown and cooked through. Transfer chicken to a plate and cover with foil. (Note: cooking time for the chicken breasts will depend on the thickness of your chicken pieces. Ensure the internal temperature is at least 165˚F).
Make the white wine pan sauce: Over medium heat in the same skillet, melt butter. Add garlic and cook for one minute, stirring so garlic doesn't burn. Add the extra 1 tbsp of flour and cook 1 minute more, stirring as it cooks.
Add wine, chicken stock, chicken bullion, and thyme and cook 3-4 minutes until slightly thickened. Make sure to scrape up all of the delicious brown bits from the bottom of the pan. Taste, and season with salt only if needed.
Stir in lemon juice, then add chicken back to pan. Spoon sauce over chicken, sprinkle on parsley and serve immediately.
Notes
Nutrition information is only an estimate. Info is based on the Very Well Fit Nutrition Calculator.