Crispy Breaded Chicken with Decadent Wine Cream Sauce
Are you tired of making the same plain chicken dishes week after week? Look no further than this recipe for breaded chicken with wine cream sauce. Not only is it simple and easy to prepare, but it’s also delicious and sure to please even the pickiest eaters at your dinner table.
The combination of breaded chicken and creamy white wine sauce is a match made in culinary heaven. Crispy, golden-brown chicken cutlets are smothered in a velvety white wine sauce, flavored with garlic, thyme, and parmesan cheese. It’s a dish that is both comforting and elegant – perfect for a cozy night in or a fancy dinner party.
This recipe also allows for customization and experimentation, so you can make it your own. Adjust the level of spice with paprika or red pepper flakes, substitute chicken broth for vegetable broth, or swap out the mushrooms for roasted vegetables. The possibilities are endless!
So give this recipe a try and elevate your dinner game to new heights. Impress your taste buds (and your guests) with this delicious breaded chicken with wine cream sauce.
Why You’ll Love This Recipe
Looking for a delicious and filling meal that your whole family will enjoy? Look no further than this breaded chicken with white wine cream sauce recipe! I guarantee that this dish will quickly become a household favorite.
What sets this recipe apart is its incredible flavor profile. Each bite of the tender, lightly breaded chicken is bursting with flavor from the paprika, parmesan cheese, and other seasonings. And the creamy white wine sauce? It’s the perfect compliment to the savory chicken, infusing it with an extra layer of richness and complexity.
But here’s the thing – getting all of these complex flavors into your dish doesn’t have to be complicated! The ingredient list is relatively short and sweet. Aside from standard pantry staples like garlic and olive oil, all you’ll need is boneless, skinless chicken breasts (or cutlets), flour, salt, pepper, eggs, parmesan cheese, panko bread crumbs, white wine, half-and-half, and chicken broth.
So whether you’re entertaining guests or simply looking for a hearty meal to feed your family, this breaded chicken with wine cream sauce recipe has everything you need. It’s easy to make, packed with flavor and offers a sophisticated twist on a classic dish.
Ingredient List
- 4 boneless skinless chicken breasts, pounded to an even thickness or 8 chicken cutlets
- Salt and pepper, to taste
- 1/4 cup flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 teaspoon paprika
- Olive oil, for frying
- 2 tablespoons butter
- 1 medium onion, chopped
- 5 garlic cloves, chopped finely
- 1/2 cup sliced mushrooms (optional)
- 1/2 cup dry white wine or Chardonnay (good quality)
- Juice of 1/2 lemon
- Salt and pepper, to taste
- 3 cups chicken broth (low sodium)
- 3/4 cup half-and-half
- 2 tablespoons ketchup or tomato paste (as a substitute)
- 1 tablespoon fresh thyme leaves, chopped
- Salt and pepper, to taste
These breaded chicken with wine cream sauce recipe ingredients will make your cooking experience easy and delightful. Don’t hesitate to try your own variations on this dish!
The Recipe How-To
Now that you have your ingredients ready, it’s time to learn how to make this delicious breaded chicken with wine cream sauce recipe!
Step 1: Prep the Chicken
Start by prepping your boneless, skinless chicken. Pound them thinly for faster cooking and even thickness. Cut them into chicken cutlets if desired.
Step 2: Make the Breading Mixture
Combine together 1 cup of flour, 1 tablespoon of paprika, and 1 teaspoon of salt in a shallow dish. Beat 2 eggs in another shallow dish, then set aside. In a third dish, mix 1 cup of panko breadcrumbs and 1/4 cup of grated parmesan cheese.
Step 3: Bread the Chicken
Coat each chicken cutlet in the flour mixture, shaking off any excess. Then, dip each piece into the beaten eggs, making sure they are fully coated. Finally, coat each chicken cutlet with the panko mixture until well covered on both sides.
Step 4: Pan Fry the Chicken
Heat 1/4 cup of olive oil in a large skillet over medium-high heat. Once hot, add the chicken cutlets and cook for about 3-4 minutes per side or until they’re lightly golden brown and crispy. Remove the pan-fried chicken from the skillet using tongs and place on a plate lined with paper towels to drain any excess oil.
Step 5: Make the Wine Cream Sauce
Using the same skillet over medium heat, melt 2 tablespoons of butter then add chopped garlic cloves and cook for about a minute until fragrant. Pour in 1/2 cup of white wine and let it simmer for approximately 3 minutes or until it reduces by half. Add in 3/4 cup of chicken broth, stirring occasionally until it comes to a boil.
Next, add 1/2 cup of half-and-half and reduce the heat to medium-low, letting the mixture simmer for another 3-5 minutes until it thickens. Stir in 1/2 cup of sour cream, 1/4 cup of ketchup, and a sprinkle of salt and pepper to taste.
Step 6: Combine and Serve
Add the pan-fried chicken back into the skillet with the wine cream sauce. Cook for an additional minute until heated through. Garnish with chopped fresh parsley, if desired.
Your delicious breaded chicken with wine cream sauce recipe is now ready to serve! Enjoy it with a side of pasta or mashed potatoes for a complete meal that’s sure to impress.
Substitutions and Variations
There are many ways to put your unique touch on this breaded chicken with wine cream sauce recipe. Let’s take a look at some substitutions and variations that you can try:
– Chicken: While boneless, skinless chicken breasts are used in this recipe, you can substitute with chicken cutlets or even chicken thighs if you prefer dark meat.
– Wine: Chardonnay is used in the recipe because its light and fruity flavor makes for a great pairing with chicken. However, you can use any white wine that you have on hand or even red wine for a richer flavor.
– Mushrooms: If you don’t like mushrooms, you can leave them out completely, or try substituting them with bell peppers, artichokes or sun-dried tomatoes for an extra pop of flavor.
– Parmesan cheese: If you’re not a fan of Parmesan cheese, try using Pecorino Romano cheese instead, or even goat cheese if that’s your preference.
– Sauce variations: You can try experimenting with different types of sauces such as creamy mushroom sauce, lemon garlic sauce or even a spicy tomato based sauce.
– Crusted chicken variations: Instead of panko breadcrumbs, you can try using crushed crackers or cornflakes for a different texture.
– Cooking method: If you don’t want to pan-fry the chicken breasts, try cooking them in an air fryer for a healthier option. You can also try making chicken Milanese by pounding the chicken breasts thin and coating them in breadcrumbs before cooking.
By making these simple substitutions and variations, you can create customized versions of this delicious classic Italian dish that perfectly suit your taste buds.
Serving and Pairing
This Breaded Chicken with Wine Cream Sauce recipe is so versatile that it can be served with a variety of sides to suit different tastes or occasions. Here are some ideas for serving and wine pairing:
For a comforting and hearty meal, I suggest serving the chicken with roasted potatoes, mashed potatoes, or buttered noodles. These sides can stand up to the rich and creamy wine sauce.
If you prefer something lighter, you can serve the chicken over a bed of greens or steamed vegetables such as broccoli, green beans or asparagus.
For an elegant presentation, you can garnish each plate with fresh herbs such as thyme or parsley.
Now let’s talk about wine pairing. Since this recipe uses white wine, I recommend sticking with a white wine when choosing a pairing. A Chardonnay is always a good choice since its rich flavors complement the creamy sauce of the dish very well. If you prefer something more refreshing, you can try a Sauvignon Blanc which has notes of citrus and herbaceousness that will balance the creaminess of the dish.
In conclusion, whatever your preference may be, this Breaded Chicken With Wine Cream Sauce recipe is so versatile that it pairs well with many different sides and wines making it perfect for any occasion!
Make-Ahead, Storing and Reheating
If you’re preparing this breaded chicken with wine cream sauce recipe for a dinner party or special occasion, you can get ahead by making it in advance (up to 24 hours). Just be sure to store the cooked chicken and wine sauce separately.
To store the breaded chicken, place it in an airtight container in the refrigerator. Don’t cover it with foil as the coating will become soggy. You can also freeze this dish for up to two months. However, when reheating the frozen dish, make sure to heat it slowly in a preheated oven (350°F) for about 20-25 minutes or until heated through.
As for reheating, you can use any method that’s convenient for you. If you have some leftover breaded chicken, the best way to reheat them is by baking them in the oven. To do this, preheat your oven to 375°F and place the chicken on a baking sheet that’s been lightly sprayed with non-stick cooking spray. Bake it for 15-20 minutes or until heated through and golden brown.
You can also reheat the chicken in the microwave if you’re short on time. But be aware that this method may cause the breading to become soggy.
Make sure that your leftover wine sauce is stored separately from the chicken. You can store it in an airtight container in the refrigerator for up to three days. When you’re ready to serve it again, gently reheat it over low heat on the stovetop, stirring frequently until smooth.
If your wine sauce thickens up in storage, simply add a splash of white wine or half-and-half and whisk until smooth. This will give your sauce a creamy consistency once again.
Whether freshly made or reheated, breaded chicken with wine cream sauce always tastes amazing!
Tips for Perfect Results
To ensure the breaded chicken with wine cream sauce recipe is perfect, here are some tips to follow:
1. Use boneless and skinless chicken breasts for the best results. They cook evenly and the breading adheres well to them.
2. When you are making the breading mixture, be sure to use a combination of flour and Parmesan cheese. It gives a crispy texture and enhances the flavor of the chicken.
3. Lightly bread the chicken before you pan-fry it. Just coating it thoroughly will do the trick as overdoing it may lead to a soggy result.
4. To fry the chicken, heat olive oil until shimmering and fry on medium-high heat for two minutes per side or until golden brown.
5. Use white wine in your cream sauce recipe; Chardonnay is particularly good for this dish. It provides a subtle acid balance to the rich and creamy sauce.
6. When cooking your mushrooms for this dish, cook them prior to adding them to the white wine sauce so that they have a delicious caramelized flavor.
7. Don’t leave out the thyme in your sauce! Adding it will give it an aromatic savory note that pairs perfectly with both chicken and white wine.
8. To create different flavors with this dish, you can substitute different cheeses, flavored oils, or herbs to suit your taste buds.
By following these simple tips, you’ll have yourself a deliciously flavored chicken cutlet that will pair perfectly with a creamy white wine sauce!
FAQ
As we near the end of our breaded chicken with wine cream sauce recipe, I’d like to address some common questions you may have about this dish. I understand that cooking can have its unique challenges, but hopefully, the tips and insights provided in this section will help put your mind at ease. Without further ado, let’s get to the frequently asked questions!
What white wine goes with chicken in a cream sauce?
When looking for a wine to pair with easy-to-match dishes, opting for a white wine is always a safe bet. Consider trying a White Burgundy, an Alsace Pinot Gris, or a creamy New World Chardonnay to perfectly complement your meal.
What is the best white wine to cook with chicken?
When it comes to choosing a wine for cooking, it’s always good to have a reliable option. Sauvignon blanc and chardonnay both make great choices for cooking wines. While sauvignon blanc has a crisp taste, chardonnay has a more full-bodied flavor. However, when used in cooking, these nuances are not as noticeable.
What wine goes with chicken cutlets?
As a sommelier, it’s my responsibility to share the captivating tales of different wine varieties and offer suggestions for pairing dishes. Here are some interesting stories and recommendations for wines that you can add to your repertoire.
Let’s start with Sauvignon Blanc, a wine that is widely known for its herbaceous and citrusy notes. This wine is often described as zesty with hints of grass, lime, and grapefruit, making it perfect for seafood and salads. It’s a wine that’s usually enjoyed young, so it’s best to drink it within a few years of being bottled.
Next on the list is Rosé wine, which is also known as pink wine. Contrary to what some people may think, Rosé wine isn’t a combination of red and white wine. Instead, it’s made by leaving the juice from red grapes in contact with the grape skins for a short period, creating a pink hue. Rosé wine is perfect for those who want something light and fruity, and it pairs well with grilled meats, vegetables, and seafood.
If you’re a red wine drinker, you should try Pinot Noir. This light-bodied red wine has flavors of red berries, cherries, and spices, which can be described as velvety and smooth. Pinot Noir is one of the most challenging wines to produce, which makes it one of the most sought-after wines in the world. This wine pairs perfectly with roasted meats, poultry, and mushroom dishes.
Pinot Gris or Pinot Grigio is another fantastic white wine that’s perfect for those who prefer a crisp and fresh flavor with a touch of fruitiness. Pinot Gris has notes of apples, peaches, and pears with a subtle hint of sweetness. This wine pairs well with lighter dishes like seafood, creamy pastas, or roasted vegetables.
Chenin Blanc is a wine that deserves more attention. This white wine can be found in various styles from dry to sweet, and it has a flavor profile of apples, honey, and nuts. Chenin Blanc is an incredibly versatile wine that pairs well with spicy foods like Thai, Indian, and Mexican dishes.
Chardonnay is a classic white wine that’s known for its oaky and buttery notes. This wine is often aged in oak barrels, which gives it a creamy and smooth texture. Chardonnay is perfect for those who prefer a full-bodied wine, and it pairs well with rich dishes like lobster, buttered popcorn, and creamy pastas.
Sparkling Wines are also a favorite of many. From the famous Champagne to the more affordable Prosecco or Cava, sparkling wine’s effervescence makes it a perfect celebratory drink. People often associate sparkling wine with toast or appetizers, but it can also pair well with heavier meals like fried foods or even pizza.
Lastly, Dry Riesling is a wine that’s often overlooked, but it’s a must-try. This white wine has a perfect balance of sweetness and acidity, with hints of citrus, green apple, and minerality. This wine pairs well with spicy dishes, smoked or grilled meats, and Asian cuisine.
In conclusion, these wines are all unique and have captivating stories behind them. Whether you’re looking for a light and fruity wine or a full-bodied and earthy wine, there’s something on this list for everyone. The pairing suggestions are only a starting point, so don’t be afraid to experiment and find your perfect match.
How to make chicken New Orleans?
The recipe calls for cubed boneless skinless chicken breasts weighing 1-1/4 pounds and 3 teaspoons of canola oil, which are divided. Additionally, the ingredients list includes chopped medium carrots, chopped large portobello mushrooms with stems removed, chopped large onion, chopped medium green pepper, chopped medium sweet red pepper, and minced garlic cloves.
Bottom Line
I hope this breaded chicken with wine cream sauce recipe has inspired you to take your cooking skills to the next level. This dish is perfect for those who love chicken, wine, and creamy flavors. Whether you’re serving it for a family dinner or a special occasion, this recipe is sure to impress.
My favorite thing about this recipe is how versatile it is. You can use boneless skinless chicken breasts, chicken cutlets, or even chicken thighs if you prefer. You can swap out the white wine for red wine and experiment with different types of mushrooms and cheeses to make it your own.
Plus, with the option to pan-fry or air-fry the chicken, you can customize it even more to fit your dietary needs and preferences.
Trust me when I say that this breaded chicken with wine cream sauce recipe will become a staple in your household. The combination of the golden brown breaded chicken and the rich creamy white wine sauce is a match made in heaven. It’s a dish that everyone will be coming back for seconds (and even thirds)!
So go ahead and try out this recipe – I promise you won’t regret it. And if you’re feeling adventurous, don’t be afraid to add your own unique twist to it. Who knows – your creative version may soon become the new talk of the town!
Breaded Chicken With Wine Cream Sauce Recipe
Ingredients
- 8 boneless chicken breasts
- 1 cup Italian seasoned breadcrumbs
- 1/4 cup parmesan cheese
- 2 eggs, beaten
- 2 tablespoons butter
Sauce
- 2 cups chicken broth
- 1/4 cup half-and-half
- 1/8 cup white wine
- 1 tablespoon butter
- 2 -3 tablespoons ketchup
- 1/2 cup sour cream
- 1 (4 ounce) can mushrooms
- 2 tablespoons flour
- onion salt
- paprika
Instructions
- Mix the bread crumbs and Parmesan cheese together.
- Coat chicken with beaten eggs.
- Dip twice in the bread crumb mixture.
- Brown well on both sides in butter.
- Pace in 325 degree oven for 30-40 minutes, uncovered.
- Sauce:.
- In the same pan used to brown chicken, brown mushrooms in 1 tablespoons butter,
- Sprinkle mushrooms with onion salt and paprika.
- Add chicken broth and wine to pan.
- Simmer 3-5 minutes.
- Combine milk, ketchup, and flour.
- Add to pan and simmer 5 minutes until mixture begins to thicken.
- Let stand.
- Reheat just before ready to serve.
- Add sour cream just before serving.
- Heat through but do not boil.
- Serve over chicken.