Last Night’s Dinner – Chicken in White Wine Sauce

Last night I peered in the fridge trying to decide upon what to make for dinner. I had split chicken breasts, so I pulled some veggies and herbs out of the fridge and came up with this Chicken in Wine Sauce dish. It was simple to prepare, juicy and flavorful. I served it alongside couscous that I prepared with Chicken Broth instead of water and added in some parsley when I fluffed it at the end.

Recipe: Chicken in White Wine Sauce


  • 2 tbs olive oil
  • 1 tbs butter
  • 2 split chicken breasts
  • Kosher salt
  • Freshly ground pepper
  • ½ a red onion – chopped
  • 2 cloves garlic – chopped
  • 9 crimini mushrooms – sliced in half
  • 2 large red potatoes – chopped in large chunks
  • 2 cups white wine (I used Sauvignon Blanc)
  • 2 stalks rosemary
  • 1 lemon – cut in quarters


  1. Preheat oven to 450 degrees.
  2. Season chicken with salt and pepper.
  3. Heat olive oil and butter in a pan over medium-high heat.
  4. Brown chicken on all sides and remove to a plate.
  5. Add potatoes to boiling water and boil for about 8 minutes.
  6. Add red onion to the pan and saute for 4 minutes add in garlic cook 1 minute. Add in mushrooms and lightly brown.
  7. Pour in 2 cups white wine and boil for 1 minute add chicken back to pan with rosemary. Squeeze lemon halves on top adding them into pan when finished.
  8. Cover pot and place in oven for 15 minutes.
  9. Uncover pot and continue cooking for 10 minutes.
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