Garlic Wine Chicken

Garlic Wine Chicken

John Sedlock 0

"An awesome dish to serve for any occasion, that's also easy to prepare. I have been cooking professionally for 9 years and in many different places, and this dish 'took off' every place that I tried it! Can be served over rice or capellini pasta (I prefer pasta) with your favorite mixed vegetables."

Ingredients 25 m {{adjustedServings}} servings 1015 cals

Serving size has been adjusted!

Original recipe yields 1 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 1015 kcal
  • 51%
  • Fat:
  • 40.5 g
  • 62%
  • Carbs:
  • 67g
  • 22%
  • Protein:
  • 40.2 g
  • 80%
  • Cholesterol:
  • 130 mg
  • 43%
  • Sodium:
  • 379 mg
  • 15%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. In a medium skillet, heat oil for frying. Dredge chicken breast in flour and place it in the hot skillet. Add pepper to taste. Cook until golden brown on one side, 3 to 4 minutes.
  2. Turn chicken over (presentation side up) and add the garlic, mushrooms, juice from 1/2 lemon and wine. Stir all together. Turn heat up as high as possible and let liquids reduce until about 1/4 cup liquid remains in skillet.
  3. Remove chicken from skillet and add the room temperature butter. Swirl it around in the skillet sauce until it is incorporated and the sauce is slightly thickened. Pour sauce over chicken and serve with pasta.
Tips & Tricks
Mushroom Chicken Piccata

Mushrooms take classic chicken piccata to new heights of flavor.

Garlic Chicken Stir Fry

See how to make a quick stir-fry with plenty of garlic and crunchy veggies.


  • Cook's Note:
  • I recommend clarified butter or butter-infused oil for cooking the chicken. Use a good-quality white wine, as that will affect the finished dish.
Rate recipe

Your rating


Reviews 25

  1. 35 Ratings


There's nothing at all wrong w/ this recipe, but I wanted to offer a word-- I increased the yield to 3, and while the amount of ingredients increased accordingly, the instructions stayed the same. So keep in mind that when you increase liquid ingredients like wine and lemon, it will take A LOT longer to reduce for a sauce, and chicken breasts (especially pounded thin) should NOT cook in a sauce that takes more than 10 minutes to reduce-- I cooked mine for about 10 min., removed to a platter, and continued to cook down the sauce, which took another 20 min. at least! BUT-- very tasty when all was said and done!


Liked the buttery smoothness of the sauce but it was just a little too much lemon. May make again with a little less lemon.


In a word...excellent. Simply excellent. Reminiscent of Chicken Piccata, with its piquant lemon butter sauce. While I didn't measure exactly, I can say that I essentially used for two chicken breasts what the recipe intended for one. As an example, a cup and a half of wine for just one chicken breast does seen like a LOT, doesn't it? As does 1/2 T. of garlic and a half lemon, however, these amounts were just right for two chicken breasts. I browned the chicken in olive oil rather than vegetable oil, tho' that's just a personal preference. Also, since I don't drink Chablis I used what I had open which was a Pinot Grigio, and Chardonnay would have worked well too. The butter at the end, just as it is with Veal or Chicken Piccata, is essential. It not only thickens the sauce but gives it a velvety richness as well. I garnished this with lemon slices and chopped fresh parsley and served it with an herbed Parmesan orzo. (Pasta with garlic and olive oil would also be ideal!) I have to admit I was tempted to substitute chicken broth for part of the wine but in the end decided to prepare this as written and was not disappointed in the least. This is just a beautiful dish!