Ingredients
Scale
- 2 large boneless skinless chicken breasts
- Salt and pepper, to taste
- 2 teaspoons parsley
- 1–2 tablespoons olive oil
- ¾ cup dry white wine
- 4 cloves garlic, minced
- 3 tablespoons butter
- 3 tablespoons flour
- ½ cup freshly grated Parmesan cheese
- 1 tablespoon fresh lemon juice
- 1 ¾ cups chicken broth
- ¼ cup heavy cream
- 1 teaspoon Worcestershire sauce
- 1 teaspoon mustard powder
- 1 teaspoon honey
- ½ chicken bouillon cube
- ½ teaspoon onion powder
- ½ teaspoon oregano
- ½ teaspoon basil
- ½ teaspoon parsley (dried)
Instructions
- Mix sauce ingredients (broth, cream, Worcestershire, mustard powder, honey, bouillon, and seasonings) in a measuring cup.
- Slice chicken breasts in half lengthwise and pound to ½ inch thickness.
- Season chicken with salt, pepper, and parsley.
- Sear chicken in olive oil until golden on both sides, then set aside.
- Deglaze pan with white wine and reduce for 2 minutes.
- Add garlic and cook until reduced by half.
- Stir in butter and flour to form a roux.
- Slowly add sauce mixture and simmer until slightly thickened.
- Add Parmesan cheese and lemon juice.
- Return chicken to pan and simmer until heated through and sauce thickens.
- Garnish and serve.
Notes
- Freshly grated Parmesan melts best and gives better flavor.
- Use Pinot Grigio, Chardonnay, or Sauvignon Blanc for wine.
- A 12-inch skillet helps the sauce reduce properly.
- Chicken broth can replace wine if needed.
- Prep Time: 15 minutes
- Cook Time: 35 minutes