Garlic Wine Chicken

Garlic Wine Chicken


"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."


25 m servings 1015 cals
Serving size has been adjusted!

Original recipe yields 1 servings



  • 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

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  • 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.


  • 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.
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Your rating



  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 sam...

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...