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.
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.
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.
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
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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Christie Williamson says
YUM! I'll have to incorporate this into our meal plan when I get back! Thanks for posting it.
Carrie's Experimental Kitchen says
Glad you like it Christie, thanks for stopping by!
Sheena @ Hot Eats and Cool Reads says
Oh my! This sounds delicious! I love sage. Pinned! 🙂
Carrie's Experimental Kitchen says
Thanks Sheena! 🙂
Lauren says
If the chicken is cooked through after you sauté it why would it need to cook in. The oven for 15 more minutes?
Carrie's Experimental Kitchen says
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.