This post may contain affiliate links. This means I may make a small commission at no additional cost to you when you make a purchase. Find out more in the Disclosure Policy
Chicken with Wine Sauce and Vegetables is a mouth-watering recipe made with juicy, tender chicken breasts, and vegetables coated in a shallot white wine sauce.
White Wine Sauce
The star of this recipe is the wine sauce. It is a simple gravy-type sauce, flavored with Tarragon, lemon, shallots, dry white wine, and cream.
Tarragon
Tarragon is a traditional French herb and is enjoyed in chicken, fish, and egg dishes. Along with basil, thyme, and rosemary, tarragon is one of the Herbs de Provence. It has a flavor and odor similar to anise.
Shallots
This sauce includes shallots, which are from the onion family. Shallots are smaller than bulb onions and have an oblong shape and a lavender color. They have an oniony garlic flavor.
White Wine
When cooking, look for a "dry" or non-sweet wine. Varieties include:
- pinot grigio
- sauvignon blanc
- Chardonnay
and others. These dry wines will provide brightness and acidity that will deepen the flavor of the sauce.
Avoid dessert or sweet wines such as:
- riesling
- Moscato
- zinfandel
Dessert wines can add an unintended sweet flavor to a savory dish.
Ingredients
Instructions
Step 1. Gather ingredients and chop carrots, and celery into 1/4 inch strips and mushrooms in half. Finely chop shallot.
Step 2. Heat extra virgin olive (EVOO) oil in a deep-sided frying pan. Cut chicken breast into equal portions and add to hot oil. Season chicken with salt and pepper.
Allow chicken to sear for 3 minutes until golden brown. Rotate pieces so the chicken is browned on all sides.
Step 3. Remove chicken from pan. Add additional EVOO and chopped shallots. Brown shallots for 2-3 minutes over medium-low heat. Shallots brown quickly so watch closely. Add minced garlic and stir and brown for 1 minute. Lower heat to low.
Step 4. Add the tarragon, thyme, ground pepper, celery salt, and flour. Stir flour, shallots, and spices for one to two minutes. While stirring, slowly add chicken stock, scraping the corners of the pan to mix all the flour and spices. Add lemon juice and white wine while stirring continuously. The sauce will start to thicken.
Step 5. Return the chicken to the pan and add vegetables. Cover the pan, and allow the chicken and vegetables to simmer in the wine sauce for 20-30 minutes. Add 1/4 cup of cream and mix into the sauce.
Check the internal temperature of the chicken with a digital thermometer. Chicken is done when the internal temperature of the thickest part of the chicken reaches 165 oF.
Frequently Asked Questions
When making the sauce in this recipe, add the flour and spices to a pan and stir. The flour and spices will be dry. Slowly drizzle your liquid, for example, chicken broth into the flour and whisk continuously until a smooth sauce forms. The sauce will thicken as you heat over medium to low heat. Add wine by whisking into the sauce.
An alternate method is to start with a flour slurry. Mix 3 tablespoons of flour with 1/4 cup of water in a sealed, covered container, and shake vigorously. A small amount of additional water can be added if needed. Reshake the container until a smooth liquid. Slowly drizzle the flour slurry into the hot pan and stir with a whisk. The flour will thicken as it heats. Keep your temperature to a medium-low level and don't overcook once the sauce forms and is the consistency you are looking for.
What to Serve With Chicken in White Wine Sauce
This moist and tender chicken dish in a savory white wine sauce is perfect over mashed potatoes, baked potatoes, rice, or egg noodles. For more savory chicken recipes, check out my post on Healthy Chicken Recipes.
Chicken in White Wine Sauce
Equipment
Ingredients
- 3 tbsp olive oil extra virgin
- 3 chicken breasts divided into 4 ounce portions
Vegetables
- 3 carrots whole
- 2 ribs celery
- 16 ounces mushrooms
- 1/3 cup shallots finally chopped
- 1 tsp garlic minced
Herbs and Spices
- 1/2 tsp celery salt
- 1 tsp basil
- 1 tsp tarragon dried
White Wine Sauce
- 3 tbsp flour all purpose
- 1/4 cup water
- 1 tbsp lemon
- 1/4 cup cream half and half or whipping cream
- 1 cup chicken broth
- 1/2 cup white wine
Instructions
- Wash vegetables. Roughly chop carrots into 3 inch pieces, dividing into quarters. Chop celery into 3 in logs. Divide mushrooms in half or quarters depending on size. Finely chop shallots. Mince garlic.
- Divide chicken breasts into 4 ounce portions.
Chicken
- Heat olive oil in frying pan over medium heat.
- Add chicken portions and allow to brown. Season with salt and pepper. Rotate every 3-4 minutes until browned on all sides. Chicken will be pink on the inside. Remove from pan and set aside.
White Wine Sauce
- Add additional olive oil to pan. Heat over medium temperature. Add shallots. Stir and saute for 2-3 minutes until they turn translucent. Add garlic and continue to stir for 1 minute. Lower heat.
- Stir in flour and spices and continue to stir for 1-2 minutes. Slowly add chicken stock, Stir and scrape corners of pan. Add lemon juice and white wine. The sauce will start to thicken.
- Return browned chicken and vegetable to pan. Cover and simmer on low to 20-25 minutes. Stir in cream and continue to simmer for 5 minutes.
Leave a Reply