Wendy's Chicken in White Wine Cream Sauce |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Rich, creamy sauce paired with slightly crispy chicken that's cooked in butter. This is definitely a family favorite now. Ingredients:
6 chicken breasts |
1 cup flour |
1 tablespoon garlic powder |
1 tablespoon black pepper |
1 cup white wine |
1 cup heavy whipping cream |
12 ounces butter (stick and a half ) |
1/2 lemon |
1 bunch fresh parsley |
2 cups chicken stock |
Directions:
1. 1. Heat butter in a large skillet on medium heat. Place chicken breasts, one at a time, in large gallon zip lock bag and pound out chicken breasts until 1/2 inch thick. Cut into 2 x 2 inch pieces. Mix flour, pepper and garlic. Coat chicken pieces in flour and cook in batches in butter until golden brown. Transfer to a plate and keep warm.
2. 2. Slowly add chicken stock, wine and juice of half of a lemon to the same skillet. Add parsley ( I usually use 1/4 cup ). Scrape bottom of skillet while you're stirring your sauce as this is where a lot of your flavor will come from. Reduce heat and simmer until the sauce reduces by half.
3. 3. Add the cream and stir well. Continue to cook until sauce is hot. Remove from heat and add chicken back to skillet and gently toss to coat. Let stand 10 minutes and sauce will thicken. Serve over your favorite pasta - we used linguini.
4. *** Feel free to add or subtract as much garlic and parsley as you like. I added additional garlic to the sauce prior to adding the cream.
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