Sauteed Chicken with Butter Wine Pan Sauce

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"For best flavor, don't use a non-stick skillet when sauteeing the chicken! The brown bits deglazed with the wine contribute so much to the delicious flavor of this quick method... Original recipe posted by Catherine Newman on but I condensed her step-by-step directions."

Original recipe yields 2 servings


  • Serving Size: 1 (343.1 g)
  • Calories 227.1
  • Total Fat - 18 g
  • Saturated Fat - 7.5 g
  • Cholesterol - 10.7 mg
  • Sodium - 413.8 mg
  • Total Carbohydrate - 9.4 g
  • Dietary Fiber - 3.4 g
  • Sugars - 4.5 g
  • Protein - 7.1 g
  • Calcium - 189.1 mg
  • Iron - 1.7 mg
  • Vitamin C - 30.3 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Trim and rinse chicken breasts, pat dry with paper towel. Pound the chicken with a meat tenderizer so the breasts cook evenly. Season with salt & pepper.

Step 2

Heat butter and olive oil until butter foams and is very hot. Add the chicken breasts and leave them alone for about 5 minutes while the bottom gets nice and crusty and brown. Once properly browned, the chicken will loosen itself.

Step 3

Turn chicken and cook another 4 minutes or until almost cooked through, remove from skillet and keep warm.

Step 4

Pour the wine into the skillet and scrape to dissolve all of the browned bits, bring the wine to a boil.

Step 5

When the wine has cooked down to about half, add the broth, continue cooking until the sauce is syrupy. Return chicken pan, coat with the sauce and simmer for about 5 more minutes or until chicken is completely cooked.

Tips & Variations

No special items needed.


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