Chicken With Lemon-Wine Sauce
Juicy chicken breasts simmered in a zesty lemon-wine sauce, perfect for elegant dinners or quick weeknight meals with bright, savory flavors.
Ingredients
Instructions
- Between waxed paper, pound chicken 1/4 inch thick; season with salt and pepper. Coat with flour.
- In a skillet, in 2 teaspoons hot butter or margarine, cook chicken until lightly browned, about 2 to 3 minutes per side.
- Remove chicken and keep warm.
- Repeat with remaining chicken and butter/margarine as needed.
- In a cup, stir wine and lemon juice; add to pan drippings in skillet.
- Cook and stir until slightly thickened.
- Pour sauce over chicken pieces.
- Sprinkle with chopped fresh parsley.
- Garnish with drained capers or lemon slices, if desired.
Tips & Substitutions
For a crispier coating, let the floured chicken rest for a few minutes before cooking. If you prefer a lighter option, substitute half of the butter with olive oil. For a flavor boost, add minced garlic to the skillet while cooking the chicken. You can also use chicken broth instead of wine for a different taste or to accommodate dietary preferences.
Serving Suggestions
This dish pairs beautifully with creamy sides like Creamy Cheesy Potatoes or a fresh green salad. Serve the chicken with steamed vegetables or over a bed of rice to soak up the flavorful sauce. For a heartier meal, consider adding a side of Chantilly Potatoes for a comforting touch.
Storage & Reheating
Store any leftover chicken with lemon-wine sauce in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a skillet over low heat, adding a splash of chicken broth or water to keep it moist. Cover with a lid to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken With Lemon-Wine Sauce contains roughly 120 calories, with 4g protein, 21g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 962mg per serving (42% 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 frozen chicken breast for this recipe?
Yes, you can use frozen chicken breast, but be sure to thaw it completely before pounding and cooking. This ensures even cooking and better absorption of flavors from the lemon-wine sauce.
What type of wine should I use?
A dry white wine, such as Sauvignon Blanc or Pinot Grigio, works best for this recipe. If you prefer not to use wine, chicken broth is a great substitute that still adds depth to the sauce.
How can I make this dish gluten-free?
To make this dish gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend or cornstarch for coating the chicken. Ensure that the chicken broth used is also labeled gluten-free.
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).