“Chef Margo’s recipe is DA-BOMB! This is BETTER than Chicken Francaise! Lots of White Wine and drippings make a great amount of to-die-for 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! Thanks, Margo! Enjoy!”
½ Vidalia onion, chopped small ( I used the whole Vidalia onion, love that Vidalia!)
1 garlic clove, minced
butter (1 tablespoon) for sautéing
olive oil (2 tablespoons)
canola oil (2 tablespoons)
flour (3/4 cup)
salt (1 teaspoon)
pepper (1/2 teaspoon)
paprika (1/4 teaspoon)
4-6 thin chicken cutlets
1 ½ cups white wine
1 cup or more chicken broth (1 ½ cups)
Few sprigs of parsley and thyme
Butter (1 tablespoon) for placing on top of chicken
- Preheat the oven to 350 degrees. In a large skillet over medium high heat, add the 1 tablespoon of butter, olive oil, and canola oil.
2. 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.
3. In a large bowl mix the flour, salt, pepper, and paprika. Dredge the chicken pieces in the seasoned flour.
4. 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.
5. 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.
6. 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.
7. Lay the chicken on top. Dot with the 1 tablespoon of butter.
8. Sprinkle some salt and pepper all over the top of the chicken. Pour the white wine/chicken stock reduction over the chicken.
9. Cover the dish or pan tightly with aluminum foil. No steam should escape.
10. Bake about 35-40 minutes.
11. Margo says: ” I serve the chicken with the spooned gravy and goodies on top. Would go nicely with rice and asparagus. Goes great too with capers! Yum!”
Margo’s Chicken and White Wine
Servings Per Recipe: 4
Calories from Fat: 50
% Daily Value *
Total Fat 5g 8%
Saturated Fat 2g 12%
Cholesterol 33mg 11%
Sodium 2063mg 86%
Total Carbohydrates 10g 3%
Dietary Fiber 0g 1%
Protein 17g 30%
Vitamin A 5%
Vitamin C 3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.0