Craving a dish that's both comforting and sophisticated? Get ready to transform simple chicken breasts into a restaurant-worthy meal with this unbelievably creamy white wine sauce. It's easier than you think, and we're about to unlock the secrets to perfectly tender chicken and a luscious sauce.
About This Recipe
Alright, let's explore into this recipe—it's gonna be a winner! It's a quick, delicious dinner that's on the table in just 15 minutes. So, perfect for those busy weeknights, right?
I've made this recipe with trout, but you can use salmon also–they both work great! The dill sauce? Oh, it's not like those heavy cream sauces. This one is invigorating, you know, with sour cream giving it that nice zing!
Now, prep is super easy. You'll need about 10 minutes to get everything ready. This Creamy Chicken in White Wine Sauce recipe also boasts easy preparation!
Cooking time? Just 5 minutes! Can you believe it? So you can get that flaky, flavorful fish on your plate with minimal fuss! Trust me, you'll love how quick and easy this whole process is. What are you waiting for?
Essential Ingredients
But before we think about cooking, let's gather the stuff you'll need—I don't want you running to the store mid-prep!
First up, you'll require 3/4 cup of sour cream to create that lush, creamy foundation. And a dash of zest — 1 teaspoon of lemon zest, actually — brings a surprising brightness.
Now, grab 2 teaspoons of Dijon or hot English mustard for a little zing. I swear, it wakes everything up! For a deeper flavor akin to a simplified creamy mustard sauce, try experimenting with chicken broth as a base. Don't skip the garlic; either 1/2 teaspoon of garlic powder or one small clove.
Fresh dill is where the flavor is at, so measure out 2 1/2 tablespoons, finely chopped. It makes a world of difference. Finally, get ready with 1-2 tablespoons of lemon juice, 2 tablespoons of milk (or olive oil for richness – oo-la-la!), 1/4 to 1/2 teaspoon of salt, and 1/2 teaspoon of sugar. Done!
Cooking Instructions
Now for the fun part—cooking! First, I'm gonna get that dill sauce ready. I'll mix ¾ cup of sour cream with 2 tsp of Dijon mustard—or hot English if I'm feeling adventurous! Then I'll add ½ tsp of garlic powder and 2 ½ tbsp of fresh, chopped dill.
Next, stir in 1 tsp of lemon zest, 1-2 tbsp of lemon juice, and 2 tbsp of milk—or olive oil if you want it richer. Season it to taste with about ¼ – ½ tsp salt and ½ tsp of sugar; set aside for 10 minutes.
Pat the fish dry and sprinkle it with salt and pepper. Heat ½ – 1 tbsp of oil in a skillet over medium-high heat. Place the fish in, skin-side down. Cook for 2 minutes, then flip and cook for another 1 ½ minutes. Now, it's ready!
Serving Suggestions
Once that fish is cooked just right, it's time to think about how to serve this fantastic dish! I recommend placing the trout fillets on individual plates—presentation matters, after all!
Spoon a generous dollop of the dill sauce right next to the fish. Don't be shy; it's what makes the meal pop! I might even add a little extra sauce for dipping veggies later—waste not, want not, right?
Garnish with a sprig of fresh dill and a lemon wedge. I believe the lemon's zest and brightness really cut through the richness of the fish and sauce.
Now, for sides, I like a simple zucchini salad—thinly sliced zucchini with parmesan, verjuice, olive oil, salt, and pepper. It's easy and revitalizing. You could also try roasted asparagus or a fluffy quinoa salad, if you're feeling fancy! Enjoy!
Short Recipe Version
Creamy Chicken in White Wine Sauce
Prep time: 10 minutes
Cook time: 25 minutes
Servings: 4
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 4 tbsp butter
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 8 oz sliced mushrooms
- 1/2 cup dry white wine
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 tbsp grated Parmesan cheese
- 1 tbsp fresh parsley, chopped
- Salt and pepper to taste
Instructions:
- Season chicken with salt and pepper.
- Heat olive oil and 2 tbsp butter in a large skillet over medium-high heat. Sear chicken until golden brown and cooked through. Set aside.
- Melt remaining 2 tbsp butter in the same skillet. Sauté onion and mushrooms until softened. Add garlic and cook for 1 minute.
- Deglaze the pan with white wine, scraping up any browned bits.
- Stir in chicken broth and bring to a simmer.
- Reduce heat to low, stir in heavy cream and Parmesan cheese. Season with salt and pepper to taste. Simmer until slightly thickened.
- Return chicken to the skillet and coat with the sauce.
- Garnish with fresh parsley and serve over pasta.
Nutrition Information (per serving, estimated):
- Calories: 450
- Protein: 45g
- Fat: 30g
- Carbohydrates: 10g