Ingredients
Sauce
- 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
Chicken and Other
- 2 large boneless skinless chicken breasts
- Salt and pepper, to taste
- 2 teaspoons parsley
- 1-2 tablespoons olive oil
- ¾ cup dry white wine (Pinot Grigio, Chardonnay, or Sauvignon Blanc recommended)
- 4 cloves garlic, minced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- ½ cup freshly grated Parmesan cheese
- 1 tablespoon fresh lemon juice
Instructions
- Prepare Sauce Mixture: Combine 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. Measure all other ingredients before beginning cooking.
- Pound the Chicken: Slice each chicken breast lengthwise to create 2-3 thinner pieces. Cover with plastic wrap and gently pound with the textured side of a meat mallet to an even thickness of ½ inch for uniform cooking.
- Season the Chicken: Season both sides of the chicken slices with salt, pepper, and parsley for enhanced flavor.
- Sear the Chicken: Heat olive oil in a large 12-inch skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side until golden crust forms. Remove chicken from skillet and set aside.
- Deglaze Skillet with Wine: Turn off the heat momentarily, then add white wine to the skillet. Return heat to medium and use a silicone spatula to scrape up the browned bits (fond) from the bottom and sides for rich flavor. Bring wine to a gentle bubble and reduce for 2 minutes.
- Add Garlic: Stir in the minced garlic and cook for an additional 2-3 minutes until the liquid has reduced by half.
- Create Roux: Add butter and flour to the skillet and stir well to combine. Cook for 1-2 minutes to eliminate the raw flour taste while forming the base for the sauce.
- Incorporate Sauce Mixture: Gradually add the reserved sauce mixture in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer. Let simmer and reduce for about 8 minutes until sauce thickens.
- Add Parmesan and Lemon: Reduce heat to low. Gradually sprinkle in the grated Parmesan cheese while stirring continuously to create a smooth sauce. Stir in fresh lemon juice to brighten the flavors.
- Finish the Dish: Return the seared chicken to the skillet and spoon the sauce over the pieces. Heat through for 5 minutes or until the sauce reaches the desired thickness. Garnish with additional parsley and serve with mashed potatoes and roasted vegetables.
Notes
- Grate Parmesan cheese fresh from a block for best melting and flavor; Belgioioso Parmesan is recommended.
- For dry white wine, Pinot Grigio, Chardonnay, or Sauvignon Blanc work perfectly — chicken broth can be substituted if avoiding alcohol.
- Use a wide 12-inch skillet to allow the sauce to reduce and thicken properly for optimal texture.
- Optional: A few drops of Gravy Master can deepen the sauce’s color without altering flavor significantly.
- For a pasta variation, try making Garlic Parmesan Chicken Pasta by incorporating cooked pasta into the sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. The dish reheats well preserving flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
