Ingredients

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

2 large boneless skinless chicken breasts

Salt and pepper, to taste

2 teaspoons parsley (fresh, chopped)

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

Instructions

Step 1: Combine the chicken broth, heavy cream, Worcestershire sauce, mustard powder, honey, chicken bouillon cube, onion powder, oregano, basil, and parsley in a large measuring cup with a spout. Set aside.

Step 2: Slice each chicken breast in half lengthwise to create 2 or 3 thinner pieces. Cover with plastic wrap and gently pound with the textured side of a meat mallet until about ½ inch thick.

Step 3: Season both sides of the chicken slices with salt, pepper, and 2 teaspoons of chopped parsley.

Step 4: Heat olive oil in a large skillet over medium-high heat. In batches, sear the chicken for 4-5 minutes per side until a golden crust forms. Remove chicken and set aside.

Step 5: Turn the heat off, then add the white wine to the skillet. Turn heat back to medium and use a spatula to scrape up the browned bits (fond) from the bottom and sides. Bring to a gentle bubble and reduce for 2 minutes.

Step 6: Add minced garlic and cook for 2–3 minutes until the liquid has reduced by half.

Step 7: Add butter and flour, stirring to combine. Cook for 1–2 minutes to eliminate the raw flour taste.

Step 8: Slowly add the sauce mixture from step 1 in small splashes while stirring continuously. Bring to a boil, then reduce heat to a simmer and cook for about 8 minutes until sauce thickens.

Step 9: Lower heat to low and gradually stir in the grated Parmesan cheese. Add lemon juice and mix well.

Step 10: Return the chicken to the skillet, spooning sauce over the top. Heat through for about 5 minutes until the sauce reaches your desired consistency. Garnish with fresh parsley and serve.

Tips & Variations

Use chicken thighs for a juicier alternative to breasts.

Substitute white wine with additional chicken broth or dry vermouth if preferred.

For extra richness, add a splash of heavy cream at the end with the Parmesan.

Add a pinch of crushed red pepper flakes to the sauce for a subtle kick.

Serve over pasta instead of mashed potatoes for a delicious variation.

FAQs

Can I use frozen chicken breasts for this recipe?

It’s best to use fresh or fully thawed chicken breasts for even cooking. If using frozen, thaw completely before slicing and pounding.

What type of white wine works best?

Choose a dry white wine such as Sauvignon Blanc, Pinot Grigio, or Chardonnay for the best flavor. Avoid sweet wines as they can alter the taste of the sauce.