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Mar 14, 2019 · A splash of white wine with chicken lends flavor and elegance to dishes your guests (and your family!) will love.
- Dana Meredith
Jan 3, 2020 · The French name for this dish is coq au vin blanc, the sister dish to classic coq au vin. Classic coq au vin is made with a red wine sauce, whereas this one is made with a white wine sauce. The dish can be made with or without cream, but it’s just dreamier with the cream. As Julia Child says, “If you’re afraid of butter, use cream.”
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- Main Course
Jul 23, 2022 · Jul 23, 2022, Updated Oct 09, 2023. 4.87. 492. Jump to Recipe. This post may contain affiliate links. Please read our disclosure policy. This creamy white wine chicken is incredibly easy to make on a weeknight but good enough for company! It’s ready in only 30 minutes for an impressive yet simple meal.
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May 21, 2020 · Recipe Video Print Pin Recipe. This chicken in white sauce is rich, creamy, and delicious. Absolute comfort food served over your favorite pasta or mashed potatoes. Most of the ingredients are pantry staples and the process takes less than 20 minutes. Table of Contents. Why make this chicken recipe? Ingredients and substitutes.
- Dinner, Lunch
- 462
- What to Serve with This Recipe?
- Step #1: Cook The Chicken Breasts
- Benefits of Sautéing with Butter and Oil?
- A Soft Sear Creates Tender Chicken
- Step #2: Cook The Shallots and Mushrooms
- Why Slicing Your Own Mushrooms Works Best
- Make-Ahead Tip
- Create The White Wine Sauce
- What Is The Best White Wine to Cook with?
- Reducing The Wine Sauce
Any type of potato side dish pairs beautifully with this recipe.My personal favorites are Sour Cream Mashed Potatoes for a smooth creamy texture that soaks up the white wine sauce nicelyOr for a crispy crunch try my Crispy Smashed Potato RecipeFor something fancy try my Twice Baked Potato RecipeFor this recipe, I like to use boneless skinless chicken breasts.I find it’s easier to buy them already pounded into cutlets, because not only does it save time but they will also cook quicker than regular chicken breasts.When sautéing chicken breasts I like to use a combination of olive oil and butter.The olive oil has a higher smoke point than butter, so you can heat the oil to a higher temperature than butter.But the butter adds some nice flavor that will eventually contribute to the sauce.Cooking the chicken gently in oil and butter protects the chicken from scorching and results in a more tender piece of meat.At this stage, the chicken doesn’t need to be fully cooked through, just lightly sautéed on each side.You’ll cook it completely at a later stage. Then you can transfer the chicken to a plate to rest, while you prepare the sauce.I really love the addition of shallots and mushrooms in this recipe. I find it adds a bit more interest and texture to the dish.To begin, you’ll sauté up some shallots on medium-high heat until they are translucent and fragrant. I like to give those a head start before adding the mushrooms, to bring out their best flavor.It’s best to slice the mushrooms yourself, as opposed to buying them pre-sliced, because you can control the thickness that way.Thinner mushrooms will create a better texture with the sauce and is easier to eat that way too.They also cook quicker the thinner they are as well!And if you have leftover mushrooms you can also try my Cream of Mushroom Soup with Crispy Leeks, a great soup recipefor the fall!You can pre-slice the mushrooms and chop the shallots in advance and keep them covered and refrigerated.That way it’s a bit easier to throw together once it’s time to cook.Once the mushrooms and shallots have cooked down you’ll season them with salt and pepper and then add the white wine.
When preparing chicken dishes, I find Chardonnay to be the best choice because the flavor is deeper and will create a more flavorful sauce.However crisper white wines like Pinot Grigio or Sauvignon Blanc would also work.Cook your sauce until you’ve reduced the wine to about a third.This will cook off the alcoholic taste and deepen the flavor of the sauce.Then you can transfer this mixture to a bowl to rest while you create the rest of the sauce.- Main Dishes
- 5 min
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Nov 7, 2019 · 18. Nov 07, 2019, Updated Mar 10, 2023. Jump to Recipe. This post may contain affiliate links. Please read our disclosure policy. Oh, la la! This French Chicken with Creamy Mustard-White Wine Sauce is one of those recipes that will make you fall in love with chicken all over again.
Jan 13, 2020 · White cut chicken is a whole poached chicken. As in…really whole! Head, feet, and all. It’s a Chinese New Year tradition to serve an entire chicken, as it represents prosperity, togetherness, and completeness. For that reason, this Cantonese dish is often present on Chinese New Year dinner tables!
