Chicken in White Wine Sauce
This creamy, flavorful Chicken in White Wine Sauce is easy, tender, and complete with fresh herbs and buttery goodness—perfect for quick pressure-cooked weeknight dinners.
Equipment
- 1 Mixing bowl for dredging flour
- 1 Pressure cooker for cooking chicken
Ingredients
Main ingredients
- 2 boneless skinless chicken breasts 12 oz each, pounded even
- Salt and freshly ground black pepper for seasoning
- ⅓ cup all-purpose flour for dredging
- 1 tablespoon olive oil for searing
- 4 tablespoon unsalted butter divided
- 1 cup yellow onion finely chopped
- 2 teaspoon minced garlic roughly 2 cloves
- 1.5 cups low-sodium chicken broth plus 1 tablespoon divided
- 1 cup dry white wine Sauvignon Blanc preferred
- 2 teaspoon thyme leaves
- 1 tablespoon fresh parsley chopped
- 1.5 teaspoon cornstarch
Instructions
Instructions
- Pound chicken breasts to even thickness. Season with salt and pepper.
- Dredge chicken in flour, shaking off excess.
- Heat olive oil and 1 tablespoon butter in pressure cooker over medium-high. Sear chicken 4-5 minutes per side. Set aside.
- Reduce heat to medium, add 1 tablespoon butter, and sauté onions about 4 minutes.
- Stir in garlic and cook another 30 seconds.
- Pour in white wine and scrape bottom. Reduce by half, about 6-8 minutes.
- Add 1.5 cups chicken broth and thyme. Simmer 5 minutes to reduce slightly.
- Stir in remaining butter for a glossy finish.
- Return chicken to sauce and simmer 3-4 minutes until warmed through.
- Sprinkle with fresh parsley and serve.
Notes
Serve this with rice, mashed potatoes, or crusty bread to soak up that luscious sauce. It stores well in the fridge and reheats in a pinch midweek.