Chicken Breasts Braised in White Wine

Prep Time
Cook Time
Ready In

"I found this easy and tasty recipe on the Martha Stewart website, but it used skinless chicken thighs. I thought chicken breasts worked just as well."

Original recipe yields 2 servings


  • Serving Size: 1 (219.2 g)
  • Calories 148.2
  • Total Fat - 6.2 g
  • Saturated Fat - 2.8 g
  • Cholesterol - 23 mg
  • Sodium - 295 mg
  • Total Carbohydrate - 12.9 g
  • Dietary Fiber - 0.1 g
  • Sugars - 11.1 g
  • Protein - 8.1 g
  • Calcium - 16.3 mg
  • Iron - 1 mg
  • Vitamin C - 2.9 mg
  • Thiamin - 0 mg

Step 1

Season both sides of chicken with salt and pepper. In a skillet or pan with tight-fitting lid, arrange chicken bone side up. Add wine, garlic, and thyme. Bring to a boil, reduce to a simmer. Cover and cook 30 minutes.

Step 2

Turn chicken over. Place a lemon slice on each piece; cover and continue simmering until tender, about 15 minutes. Transfer chicken and lemon slices to a platter, keep warm.

Step 3

Bring liquid in skillet to a boil, cook until reduced, about 5 mintes. Remove skillet from heat. Add butter, parsley, and lemon juice; stir until butter has melted. Season with additional salt and pepper to taste. Return chicken to skillet and coat with sauce or just spoon sauce over plated chicken.

Tips & Variations

No special items needed.


Derf "RIP" Forever in our Kitchen

Wonderful flavour, the flavour of wine came through in the sauce. We enjoyed it very much, i used boneless/skinless breasts cus that's what i had in, they turned out lovely and moist and very tasty.

(15 Aug 2012)