Creamy Chicken in White Wine Sauce
- 1/2 cup Old York Cellars Vidal Blanc
- 2 large chicken breast, cut in half lengthwise
- salt & pepper to taste
- 1/4 tsp garlic powder
- flour for dredging
- 1 tbsp olive oil
- 3 tbsps butter, divided
- 1/3 cup chicken broth
- 1 pinch Italian seasoning
- 1/2 cup heavy whipping cream
Cut your chicken breasts in half lengthwise to make 4 thinner cutlets. Sprinkle them with salt and pepper and garlic powder, then dredge them in flour so they're nicely coated.
Add the olive oil and 1 tablespoon of the butter to a skillet over medium-high heat. Once the pan is hot, add the chicken and cook for 4-5 minutes/side until golden. Take the chicken out of the pan and set aside (chicken shouldn't be fully cooked yet).
Add the Vidal Blanc and chicken broth to the pan and let it bubble for about a minute. Stir to scrape up any bits from the bottom of the pan.
Add the remaining butter and the Herbs de Provence to the pan, and continue simmering for another 2 minutes.
Add the cream and chicken back into the pan. Reduce the heat to medium and cook for another 5 minutes or until the chicken is cooked through and the sauce has thickened up a bit. Season with extra salt & pepper if needed.