Chicken in White Wine Sauce

Makes 4 Servings
recipe - Chef Laura Ceccherini Villa Le Corti Cucina, San Casciano Val di Pesa, Italy
serve with:
No items found.
Print Recipe


  • 1 cup (240 ml) olive oil
  • 3 chicken breasts, boneless and skinless 
  • ¾ cup (80g) flour
  • sea salt
  • pepper
  • ½ bottle (375ml) white wine


Add flour to a large plate and season with salt and pepper.  Combine and set aside. 

Cut each chicken breast into 3-4 thin slices and pound till very thin but not broken.  Dredge each chicken piece in the flour mixture and set on a clean plate.

Heat approximately 1 cup olive oil (240 ml) in 12-inch (30 cm) nonstick skillet or wok over medium-high heat.  Take 3-4 pieces of chicken at a time and brown on each side. Place cooked chicken pieces on a clean plate.  When all chicken is cooked, pour out excess olive oil leaving about ¼ cup (60ml) in the bottom of the pan.

Add all the chicken pieces back to the pan and set over medium-high heat.  When chicken starts to sizzle add the white wine.  Turn heat down to medium and let simmer for 5 minutes.  Turn to low heat until ready to serve.

Add chicken to plate and ladle sauce over chicken.  Garnish with pepper and serve.


Other Recipes You Might Like