White Wine Sauce Over Chicken Breasts
Here’s a fast and easy chicken recipe that’s perfect for a quick, healthy meal in! You’ll need:
- 2 to 4 boneless chicken breasts,
- 2 tablespoons of olive oil,
- 4 cloves of finely-chopped garlic (minced garlic will also do),
- 2 tablespoons of corn starch,
- 1/2 cup dry white wine (your choice),
- and the juice of a freshly-squeezed lemon.
Wash your boneless chicken breasts. Add the olive oil to a medium-sized pan, heating it on medium for 2 to 3 minutes, then add the garlic distributing it evenly across the pan. Just before the garlic begins to turn brown, lay the chicken in the pan directly over it. Keep cooking the chicken breasts, turning as necessary, until they are nearly done. (“Done” chicken will have an internal temperature of 165 degrees. Use a meat thermometer for accuracy and safety.) While the chicken finishes cooking, combine the dry white wine, freshly-squeezed lemon juice, and corn starch in a separate bowl. Stir well, then pour this mixture over the chicken. Cover, and allow the sauce and chicken to cook for an additional 2 to 3 minutes. Add salt and pepper as desired, and enjoy! (Be sure to scoop up and serve all of the sauce remaining sauce in the pan with the chicken.)
If you’d prefer a thicker sauce, simply add more corn starch to thicken it up. You can also top the chicken with soft greens, baby spinach, or soft baby carrots before covering it for the last 2 to 3 minutes. You may also wish to use white pepper instead of common black pepper for better aesthetic presentation, or for a more subtle spicy flavor. Don’t forget, if you’d like to save the remainder of your bottle of white wine, use the affordable Pek Wine Steward Preservo (recently featured in Wine Spectator). We also recommend using a partial bottle you drank with last night’s dinner for cooking. Enjoy!