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Home » Recipes » Chicken Recipes

April 9, 2013 · 6 Comments

Chicken in a White Wine Sage Sauce

Chicken Recipes

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Boneless chicken on a plate with a sage sauce
A collage photo of sage white wine chicken
Boneless chicken breasts sautéed in butter and EVOO; then paired with a white wine sage sauce

Boneless chicken breasts sautéed in butter and olive oil; then paired with a white wine sage sauce is easy enough for a weeknight meal or a family get together. 

 A close up of boneless chicken breasts in a white wine sage sauce on a plate.

Several years ago I wanted to make a new chicken dish using fresh  sage since I needed it for another recipe I was making. I came up with this Chicken in a White Wine Sage Sauce and it was perfect!

What is sage?

Sage is an herb native to the Mediterranean. It's sweet and somewhat bitter, with a pine-like flavor and aroma with hints of citrus and eucalyptus.

Sage can be found and used fresh or dried, but like most of the recipes I create, I prefer fresh leaves offer considerably more flavor.

Chicken in a White Wine Sage Sauce

How do you make chicken in a white wine sauce?

Slice the chicken horizontally into halves or thirds depending on the thickness; then pound them with a meat mallet to make sure they are even in thickness.

If you have an aversion to cutting chicken, you can also purchase the thin sliced chicken breasts to make it a little easier. Either way, you'll need 12-14 pieces of chicken. 

Next, add all purpose flour to a bowl and dredge the chicken in the flour. Heat a combination of butter and EVOO in a non stick skillet. When it's hot and add the chicken and fry on both sides until lightly browned and cooked through.

Boneless chicken breasts in a white wine sage sauce on a plate.

Remove the chicken and place in an oven safe baking dish. Repeat until all pieces of chicken have been cooked.

In the same pan, add a little all purpose flour to form a roux; then add chicken broth, wine, sage and Dijon mustard.

Mix well until the sauce starts to become slightly thickened; then pour over the chicken. Place the chicken in the oven and bake at 350 degrees F for 15 minutes.

Serve this Chicken in a White Wine Sage Sauce with some Sweet Potato and Sage Risotto and steamed vegetables. ~Enjoy! 

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Chicken in a White Wine Sage Sauce

Chicken in a White Wine Sage Sauce

Carrie's Experimental Kitchen
Boneless chicken breasts sautéed in butter and EVOO; then paired with a white wine sage sauce is easy enough for a weeknight meal or a family get together. 
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Main Entree
Cuisine American
Servings 12

Ingredients
  

  • 24 oz. Boneless Chicken Breasts
  • ¼ c. All Purpose Flour
  • 2 tbsp. Butter
  • ¼ c. Extra Virgin Olive Oil
  • 1 c. Chicken Broth
  • 1 ½ c. White Wine, I used Chardonnay
  • ¼ c. Fresh Sage, chopped
  • 1 tbsp. Dijon Mustard
  • 2 tbsp. All Purpose Flour

Instructions
 

  • Slice the chicken horizontally into halves or thirds depending on the thickness, then pound them with a meat mallet to make sure they are even in thickness.
  • Add the ¼ cup of flour to a bowl and dredge the chicken in the flour.
  • Heat the butter and olive oil in a non stick saute pan and when hot, add the chicken.
  • Fry on both sides until lightly browned and cooked through, then remove and place in an oven safe baking dish. Repeat until all pieces have been cooked.
  • In the same pan, add the 2 tbsp. flour to form a roux; then add in the chicken broth, wine, sage and mustard.
  • Mix well until it starts to become slightly thickened; then pour over the chicken.
  • Place the chicken in the oven and bake at 350 degrees F for 15 minutes.
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Boneless chicken breasts sautéed in butter and EVOO; then paired with a white wine sage sauce

 

 

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Reader Interactions

Comments

  1. Lauren says

    December 07, 2021 at 6:49 pm

    If the chicken is cooked through after you sauté it why would it need to cook in. The oven for 15 more minutes?

    Reply
    • Carrie's Experimental Kitchen says

      December 08, 2021 at 7:55 am

      Technically you don't have too, but by adding the sauce then baking it for a bit, it seeps into the chicken and forms a thicker sauce. Personal preference.

      Reply
  2. Sheena @ Hot Eats and Cool Reads says

    April 09, 2013 at 7:17 pm

    Oh my! This sounds delicious! I love sage. Pinned! 🙂

    Reply
    • Carrie's Experimental Kitchen says

      April 10, 2013 at 1:53 pm

      Thanks Sheena! 🙂

      Reply
  3. Christie Williamson says

    April 09, 2013 at 10:57 am

    YUM! I'll have to incorporate this into our meal plan when I get back! Thanks for posting it.

    Reply
    • Carrie's Experimental Kitchen says

      April 09, 2013 at 4:58 pm

      Glad you like it Christie, thanks for stopping by!

      Reply

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