Chicken breasts with white wine sauce are a timeless dish that’s both easy to make and endlessly versatile. It’s a perfect weeknight meal that feels special enough for guests. The simple white wine sauce is bursting with flavor, and it pairs beautifully with the tender chicken.

This recipe is a great foundation for improvisation. Feel free to add your favorite ingredients to create your own signature dish!

Ingredients:

• 2 boneless, skinless chicken breasts
• Salt and freshly ground black pepper
• 1/3 cup all-purpose flour
• 1 tablespoon olive oil
• 4 tablespoons unsalted butter, divided
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 1/2 cups + 1 tablespoon low-sodium chicken broth, divided
• 1 cup dry white wine (preferably, Sauvignon Blanc)
• 2 teaspoons fresh thyme leaves
• 1.5 teaspoons cornstarch
• 1 tablespoon chopped fresh parsley

Instructions:

1. Season the chicken breasts with salt and pepper. Dredge them in flour, tapping off any excess.
2. Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the pan and set aside.
3. Melt 2 tablespoons of butter in the same skillet over medium heat. Add the onions and cook until softened and translucent, about 5 minutes. Stir in the garlic and cook for an additional 30 seconds.
4. Pour in 1 1/2 cups of chicken broth and the white wine, scraping up any browned bits from the bottom of the pan. Add the thyme leaves and bring to a simmer. Reduce heat and simmer for 12-15 minutes, or until the sauce has reduced by about a third.
5. In a small bowl, whisk together the remaining 1 tablespoon of cornstarch and 1 tablespoon of chicken broth to form a slurry. Stir the slurry into the simmering sauce and cook for an additional minute, or until the sauce thickens slightly.
6. Return the chicken breasts to the pan and spoon the sauce over them. Garnish with fresh parsley and serve immediately.

Tips:

• For a richer sauce, you can add 1/2 cup of heavy cream along with the chicken broth in step 4.
• Like it lemony? Add a tablespoon of lemon juice at the end for a touch of brightness.
• Not a fan of thyme? Try dried tarragon, rosemary, or a pinch of saffron for a different flavor profile.
• Want a kick? Try making it with Chardonnay white wine.
• This dish is delicious served with rice, mashed potatoes, or pasta. You can also add your favorite steamed vegetables for a complete meal.

With a little creativity, you can transform this classic dish into something new and exciting. So go forth, cook, and enjoy!