White Wine Sauce With Chicken and Gremolata
Offer this refreshing dish on a hot Summer's night. Light, refreshing this white wine sauce with chicken is an easy chicken dinner.
Servings 4
Calories 250kcal
Ingredients
- 3 - 5 cloves garlic
- ⅓ cup Italian parsley flat leaf, chopped
- 1 Tablespoon lemon zest
- 2 Tablespoons All Purpose Flour
- ½ teaspoon salt
- ½ teaspoon pepper black or white,
- 4 Chicken Breast Halves boneless, skinless, about ½ pound each
- 2 Tablespoon Olive Oil
- ¾ Cup chicken broth
- ½ Cup lemon juice fresh
- ½ Cup Dry White Wine Chardonnay, Sauvignon Blanc, or Pinot grigio
Instructions
- Finely chop the garlic cloves. In a small bowl stir together 2 - 3 cloves of the minced garlic, parsley and lemon zest, reserving 2 chopped garlic cloves.
- Pat chicken breasts dry with a paper towel. Spread the flour on a plate. Lightly coat both sides of each chicken breast with the flour. Shake off any excess.
- Heat a frying pan over medium high heat. Add the olive oil. When the olive oil is hot, add the chicken and saute, turning once until lightly browned. About 2 minutes per side. Transfer to a platter and season with salt and pepper.
- Add the remaining chopped garlic to the pan and cook until fragrant. About 1 minute. Add the chicken stock, lemon juice and white wine. Stir to remove any browned bits from the pan. Bring to a boil and cook for about 3 minutes.
- Return the chicken to the pan and reduce heat to medium Cook until chicken is cooked through. Use a meat thermometer to determine internal temperature is 165 degrees.
- Remove chicken to plates. Pour the sauce over each chicken breast.
- Top each breast with some of the parsley mixture.
Notes
Tips For Success:
- Use a meat mallet to gently pound the chicken breasts to make them more even in thickness. No need to turn them into cutlets, you just want to them to cook evenly.
- Simmer the sauce just long enough for the alcohol flavor to cook off. Don't rush it by turning the heat up high as you can ruin the flavor of the wine.
- Don't Over-cook: Be careful not to cook the chicken breasts over a temperature of 165 degrees, which can cause the chicken to become dry in texture. Use a digital meat thermometer to test the doneness of the chicken.
Nutrition
Calories: 250kcal | Carbohydrates: 9g | Protein: 25g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 591mg | Potassium: 540mg | Fiber: 1g | Sugar: 1g | Vitamin A: 460IU | Vitamin C: 24mg | Calcium: 34mg | Iron: 1mg
