Chef Margo’s recipe is DA-BOMB!
This is BETTER than Chicken Francaise!
Lots of White Wine and drippings make a good amount of scrumptious gravy to pour over rice or whatever else you choose.
Margo, my friend and co-worker, is a former restaurant owner and chef. Typical of many great chefs, she wrote “a little of this and that” “sprinkle all over” on paper for me. I tried to add a few measurements in parentheses for those of you who like to see them.
You would swear there is lemon in this, but that taste comes only from the reduction of the white wine and chicken stock.
My husband Bill loves that the chicken is so tender you can cut it with a fork!
Count on having a second helping of this chicken. He did and so did I!
You will LOVE it!
Margo’s Chicken and White Wine
- ½ Vidalia onion chopped
- 1 clove garlic minced
- 1 tablespoon butter for sautéing
- 2 tablespoons olive oil
- 2 tablespoons canola oil (
- ¾ cup flour
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon paprika
- 4 chicken cutlets thin (or up to 6 thin cutlets)
- 1½ cups white wine
- 1 ½ cups chicken broth
- a few sprigs of parsley
- a few sprigs of thyme
- 1 tablespoon butter for placing on top of chicken before baking
- In a large skillet over medium high heat, stir together the 1 tablespoon of butter, olive oil, and canola oil.
- Add the onion and garlic and sauté until the onion is translucent. Transfer the onion and garlic to an ovenproof casserole dish or another plate if your skillet is ovenproof.
- In a large bowl mix the flour, salt, pepper, and paprika. Dredge the chicken pieces in the seasoned flour.
- Sauté the chicken on both sides just until lightly browned. Do not cook it all the way.
- Transfer the chicken to another plate and put aside.
- Add the white wine and chicken stock to the pan and deglaze the pan. Scrape those good flavors and let it come to a boil. Then simmer until reduced to about one-third.
- Lay out the sautéed onions and garlic on the bottom of your ovenproof dish or skillet. Lay out some sprigs of thyme and parsley on top.
- Lay the chicken on top. Dot with the 1 tablespoon of butter.
- Sprinkle some salt and pepper all over the top of the chicken.
- Cover the dish or pan tightly with aluminum foil. No steam should escape.
- Bake about 35-40 minutes.