Chicken In Lemon Wine Sauce
Juicy chicken breasts simmered in a tangy lemon wine sauce with sautéed onions and peppers, perfect for a flavorful and elegant meal suitable for special occasions or family dinners.
Ingredients
Instructions
- Cut each chicken breast into 3 to 4 long slices.
- Coat the chicken slices with flour and set aside.
- Cut onions and cubanel peppers into long strips.
- Saute the onions and peppers in a large frying pan until tender.
- Remove the sautéed vegetables and set aside.
- In the same pan, cook the chicken in margarine until golden brown.
- Add the sautéed onions and peppers back into the pan.
- Squeeze the juice of the lemons (without seeds) into the pan.
- Pour in the white wine and add a pinch of parsley.
- Serve the chicken with the lemon wine sauce over egg noodles or rice.
Tips & Substitutions
For a lighter version, you can substitute margarine with olive oil. If you want extra flavor, marinate the chicken in lemon juice and white wine for an hour before cooking. If cubanel peppers are unavailable, bell peppers can be used instead. Make sure to adjust the cooking time depending on the thickness of the chicken slices to ensure they cook evenly and stay juicy.
Serving Suggestions
This dish pairs beautifully with egg noodles or rice, allowing the sauce to be absorbed. A fresh green salad or steamed vegetables make great side dishes to balance the richness of the sauce. For a complete meal, consider serving with crusty bread to soak up any extra sauce. Explore more Mediterranean recipes for inspiration.
Storage & Reheating
Leftover Chicken in Lemon Wine Sauce can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove over low heat until heated through, adding a splash of white wine or chicken broth to maintain moisture. Avoid microwaving if possible, as it can dry out the chicken.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken In Lemon Wine Sauce contains roughly 604 calories, with 15g protein, 49g carbohydrates, and 36g fat. It is an excellent source of iron (57% of the Daily Value), protein (31% of the Daily Value), and potassium (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use bone-in chicken instead of boneless?
Yes, you can use bone-in chicken, but cooking time will need to be adjusted. Bone-in pieces typically take longer to cook thoroughly. Ensure the internal temperature reaches 165°F to guarantee it is safe to eat.
What can I substitute for white wine?
If you prefer not to use white wine, you can substitute it with chicken broth or a mixture of lemon juice and water. This will still provide a tangy flavor, although it may lack some of the depth that wine adds to the sauce.
How do I make this dish gluten-free?
To make Chicken in Lemon Wine Sauce gluten-free, substitute the flour with a gluten-free flour blend or cornstarch for coating. Ensure the chicken broth or any other added ingredients are also certified gluten-free to maintain the integrity of the dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).