Chicken with Creamy White Wine Sauce


When I was in Florida for Thanksgiving, I was watching the Food Network because there wasn’t anything else to watch.  Barefoot Contessa was on and she was making this recipe.  She said that it is a French inspired sauce to pour over chicken or fish and that it was very easy to make.  As I was watching, I wrote down the ingredients and the methods she used.  I tried to find the recipe on Food Network’s site but I couldn’t find it so this post is basically going off of memory and what I have written down on a scrap piece of paper.


  • 3-4 chicken breasts
  • 1/2 cup  white wine
  • 1/2 cup fresh lemon juice, about 2 large or 3 small lemons
  • 1 large shallot, chopped
  • 2 tbs cream
  • 1/2 stick cold butter, cubed into small pieces
  • salt and pepper to taste

Cook chicken breast in a large skillet with olive oil, salt and pepper until golden brown on each side. Place skillet in an oven that is pre heated to 400 degrees and cook chicken for about 20-25 minutes.

Add chopped shallot to another skillet on medium heat. Cook for about 5 minutes (with no oil) until shallot becomes translucent.

Add the white wine and lemon juice.

Cook until the liquid is reduced to about 2 tablespoons.

Turn off heat and the cold butter cubes, cream and salt and pepper and stir into wine/lemon mixture until completely melted.

As butter melts, the sauce will begin to thicken. Once butter and cream is fully mixed in with the wine mixture pour sauce immediately over the chicken breasts.


5 responses »

  1. Pingback: Chicken with Creamy White Wine Sauce | DiyRecipes

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