Chicken in White wine Sauce – 4 Recipes

By | May 14, 2015


Cooking dishes with (white) wine is becoming more popular all over the world. The reason is simple: it gives an extra dimension to the taste of the food prepared this way. I have already informed you about handy tips on cooking with wine in my post here. In here I would like to expand further and give you some easy to follow recipes on preparing chicken in white wine sauce. Read on and find 4 simple to follow recipes for great tasting chicken dishes. Although these dishes can be combined with a variety of white wines, I have concentrated here on Chardonnays.

Chicken fillet in a creamy white wine sauce

Ingredients for 4 servings:white wine cooking


3 slices of bacon

75g butter

4 chicken breasts

140 g (half a jar) sliced mushrooms, drained

4 spring onions (white part only), chopped

2 teaspoons of paprika powder

3 tablespoons flour

1 chicken bouillon cube

60 ml boiling water

230 ml dry white Chardonnay

115 g sour cream

370 g uncooked white rice or potatoes (to be fried)

1 liter of water

1 tablespoon of crushed and roasted almonds


Ready in: 1hour 45min

Place the bacon in a large, deep frying pan and cook over medium heat, turning occasionally, until the bacon is evenly browned, about 10 minutes. Remove the bacon, leaving the oil in the pan; add the bacon slices on a paper towel-lined plate. Crumble the bacon as it cools off.

Preheat the oven to 175 ° C. Grease the baking dish with cooking spray, oil, or butter.

Melt 75g butter in a large skillet over medium heat, and cook the chicken on both sides until it becomes golden brown, about 6 minutes per side (meat is still pink inside). Place the chicken breasts in the baking dish, and sprinkle the mushrooms over the chicken. Fry the onions in the hot skillet on medium heat until soft, about 3 minutes, then add the paprika and flour. Continue stirring well for 1 minute. Mash the chicken bouillon cube in a small bowl with 60ml hot water, stirring the broth with the flour mixture into the pan. Bring to a boil (sauce will be thick). Stir in white wine to the pan and bring it to boil. Stir the sour cream into the sauce. Pour the sauce over the chicken in the baking dish.

Cover the baking dish with foil and bake it for 1 hour in the preheated oven.

About half an hour before the chicken will be cooked, bring the rice to boiling in a pan with 1 liter of water. Reduce heat to low, cover and let it simmer for 20 to 25 minutes until the rice is tender and the liquid is absorbed. Cover the rice and let it rest for about 10 minutes.

To serve, spoon the cooked rice in a bowl, and cover it with the chicken. Pour the remaining sauce over the dish, and garnish with crumbled bacon and slivered almonds.

Chicken with orange in white wine sauce

Ingredients for 4 servings:

4 chicken breastswhite wine cooking

500 g mushroom mixture

3 shallots

4 stalks celery

250 ml of cream

175 ml of Chardonnay

1 orange

50 g butter

1 egg

1 teaspoon of curry powder

  Pepper – salt


Ready within 45 minutes 

Sprinkle the chicken breasts with salt and pepper and fry in a little butter and olive oil until the chicken is gold brown. Meanwhile, cut the shallots finely.

Use a zester to grate some wisps of the orange peel and then squeeze the orange.

If the chicken breasts are fried, remove them from the pan and keep them warm. De-glaze the pan with the wine and let it boil for a bit. Add the orange juice.

Cut the mushrooms into large pieces and cook them with the cooked shallots. Season them with curry powder, salt and pepper.

Mix the cream with egg yolk and add to the wine mixture. Let the sauce thicken. Add the mushrooms and chopped celery to it.


Serve the chicken with mushroom sauce and garnish with the zest of orange. Tip: Serve with fried potatoes!

Tagliatelle with chicken fillet


Ingredients for 4 servings:


4 tablespoons of olive oil

4 chicken breastswhite wine cooking

Salt and pepper

2 small zucchinis cut into pieces

2 handfuls of fresh thyme leaves, finely chopped

and one tablespoon coarsely chopped thyme for garnishing

2 handfuls of chopped fresh basil

200 ml of chicken bouillon

200 ml of dry Chardonnay

400 ml of cooking cream

800 g tagliatelle verde all’uovo


Ready within 45 minutes

Heat the oil in a large pan and fry the chicken breasts brown. Sprinkle with salt and pepper.

Add the zucchini, thyme, basil to the chicken and fry, stirring for 1 minute. Remove the mixture from the pan.

Deglaze with the chicken broth, wine and cream.

Stir well and bring the sauce to a boil. Reduce the heat and let the sauce boil for 15 minutes on low heat.

Cook the tagliatelle al dente in a large pan of salted water.

Stir the chicken-zucchini mixture and put into the white wine sauce and season with salt and pepper.

Drain the water out of the tagliatelle and mix directly into the sauce.

Sprinkle with the chopped thyme.

Stuffed chicken breast with apricots in a creamy white wine sauce

Ingredients for 4 servings:

2 medium onions

200 grams of dried apricots (ready to eat)

Approx. 600 g chicken breastwhite wine cooking

Salt, pepper

20 grams of butter

200 ml of Chardonnay

200 ml whipping cream

A few drops of lemon juice

A pinch of sugar


Ready within 60 minutes

Preheat the oven to 200 degrees.

Peel and chop the onions.

Wash the apricots and cut in very thin strips.

Make an incision in the breast (s) so you can fold them open properly.

Season the chicken breasts with salt and pepper.

Mix half of the onion snippets and half of the apricots strips with each other.

Stuff the chicken breasts.

Fold the chicken close and secure with toothpicks.

Heat the butter in the skillet.

Fry the stuffed chicken breast (s) quickly brown.

Remove the chicken from the pan and place in the baking dish.

In the remaining butter bake the remainder of the finely diced onion briefly (1 minute).

De-glaze the butter with the white wine.

Add the cream and apricot strips and bring everything to a boil.

Season it with freshly ground pepper and salt.

Pour the sauce over the chicken breast (s) and place the dish approx. 20-25 minutes in the middle of the pre-heated oven.

Season the sauce with a few drops of lemon juice and a little sugar.

Serving suggestions

Very delicious with mashed potatoes and, for example chicory, Brussels sprouts, green beans, peas, red cabbage.


Are you getting an appetite already? I certainly hope so. Did you also notice that you need no more than one third of a bottle of wine for four servings? The remainder will suit you well during consumption of the food. The wine you would be using is usually the same as you would be drinking, but for cooking there is no need to use a very expensive wine, which you better taste from a glass only.

I can help you getting access to and choosing your Chardonnay wine. Just go to the three images to the right (for mobile users just under this text) under the headings World best Chardonnays for delivery to and click the one for your area of delivery.

Let me know if you have any remarks or if you like to share a recipe of your own. Anyway, feel free to leave a comment and I will come back to you within 24 hours.


6 thoughts on “Chicken in White wine Sauce – 4 Recipes

  1. nnamdi

    Hello Jerry, this is yummy!. When I was reading through, all I was thinking was getting me this white chicken sauce. Great write up, I love it.

    1. Jerry Post author

      Hi Nnamdi, glad you like it. Try it sometime with a nice Chardonnay to go. Cheers, Jerry

  2. tinnakon

    I have the appetite once I saw the images. I would love to try the first menu which is Chicken fillet in a creamy white wind sauce. Can you tell me if the alcohol in the wine will be dissolved once it is heat on the stove? I stop drinking alcohol for many year but I love to try this menu. Thanks

    1. Jerry Post author

      Hi Tinnakon, It is common belief that after a few minutes of cooking, the alcohol in wine evaporates. That’s not exactly the case. Research from the USDA shows that 85 percent of the alcohol remains after wine is added to a boiling liquid and then removed from the heat. The longer a dish is cooked, however, the less alcohol remains. If a food is baked or simmered 15 minutes, 40 percent of the alcohol will remain; after one hour, only 25 percent remains; after 2 1/2 hours, just 5 percent. But since wine does not have a large amount of alcohol to begin with (generally 12 to 14 percent), the final amount of alcohol in a dish is not a problem for most people. Cheers, Jerry

  3. Mandy

    Hi Jerry, these recipes look scrumptious and easy to prepare! I am not much of a cook and think I can even manage them. What does ‘deglaze’ mean exactly?

    1. Jerry Post author

      Hi Mandy, thank you for your reaction. Deglazing is stirring loose the fried remains of the meat from the bottom of the pan. In addition, a liquid (water or wine) is added. This loosens the flavours that have dropped off from the roasting process. These can then be made into a sauce. Cheers, Jerry


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