Chicken in White Wine Sauce on Seasoned Rice

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Ingredients (10)

  • 3/4 lbs boneless chicken breasts
  • 1/4 cup extra virgin olive oil
  • 1/4 cup all-purpose flour
  • 1/2 cup dry white wine/cooking wine
  • 4 cups chicken broth
  • Pinch of Italian seasoning
  • Pinch of parsley
  • 1-2 tbsp lemon juice
  • Salt/pepper to taste
  • 2 cups rice

Summary

I saw this on a Lean Cuisine box in the frozen foods aisle at the grocery store and was inspired! I ended up playing around with the ingredients for a while – it went surprisingly well for an experimental dish.

I used Kraft Minute Rice because I was running low on time, and it worked just as well as regular rice would have.

I will try to get a picture up the next time I make it!

Instructions

  1. 1Combine the olive oil and the flour in a saucepan over medium heat and stir with a wire whisk.
  2. 2Add the white wine all at once, and continue to whisk until the sauce begins to thicken.
  3. 3Add 2 cups of the chicken broth as you continue to gently whisk. Let the sauce simmer for 20 minutes – if it seems too thin, add small amounts of flour until it reaches the desired consistency.
  4. 4Stir in the parsley, Italian seasoning, salt, and lemon juice; simmer for about 10 minutes to allow the flavors to mingle.

The sauce is done!

  1. 1Slice the chicken into bite-sized pieces. This way, they will cook faster and also absorb the flavor of the sauce much better than a whole breast.
  2. 2Pour just enough of the sauce into a frying pan to completely cover the bottom. Add the chicken, as well as salt and pepper.
  3. 3The chicken will begin to absorb the sauce. As the sauce disappears, continue to add from the saucepan until it is used up. Cook the chicken until brown.
  4. 4Heat the remaining 2 cups of chicken broth with a small amount of Italian seasoning and salt. When this mixture is boiling, add the rice and cook until done.
  5. 5Serve chicken on a bed of the rice. For a little bit of color, add a stick of rosemary to the plate!
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