Chicken Sautéed in White Wine

You can Make this Chicken Sautéed in White Wine as good as any chef. Quick and easy enough for a weeknight and awesome enough for a  Sunday sit down dinner with guests. For the green herbs that you see in the pics you can use fresh parsley or basil or mint or any combination. If you don’t have the plants out on your deck or in your garden they are available all year round in the grocery store. Bottom line go with fresh not dried for this real good and real simple Chicken Sautéed in White Wine. Oh yeah, and we’re gonna do a sing along with some potato gnocchi with veggies.

How to be tonight’s chef

Coarsely chop the basil and mint (tonight’s choice). Cut the stem end off the tomatoes and cut them in half lengthwise then use a teaspoon to scrap out the core and the seeds. Then chop em up.

The Gnocchi

Put a pot of water on at high for the gnocchi and add a some salt. When the water boils add the gnocchi. In about 2 minutes they will float and be done. Strain them leaving a little water in the pot. Put the gnocchi back in the pot and drizzle with a little extra virgin olive oil. Set the pot on an idle burner or in the oven set on warm or 225° while the chicken progresses.

The Chicken

Put a skillet on at medium and add the olive oil. In a shallow dish mix together the flour, garlic powder salt and pepper. Dredge the chicken filets in the flour mixture and put them in the skillet. Cook just enough for the flour to get golden. They are gong to finish cooking in the wine. Remove them to a dish that will catch the drippings.

Put the butter in the pan and use a wooden spoon to gently scrap the bits off the bottom.

Add the white wine and mix it in, Put the chicken and the drippings in the skillet and turn them over a few times as the wine reduces by about a third.

When the wine has reduced and thickened a little add the fresh green herbs and turn the filets a few more times to get them coated.

As the chicken is progressing rescue the Gnocchi pot and put it on a burner set at medium low. Add the tomatoes and the spinach.

Add the grated parmesan and stir it all together as it reheats a little.

Then put the fillets on the plates and spoon some of the wine mixture on top. Add the gnocchi and top it all off with some grated parmesan and enjoy your Chicken Sautéed in White Wine and your potato gnocchi.

Pinot Grigio was Gammy’s  choice tonight so, yup, that’s what we had.  But in your house you’re the boss.  Pick whatever wine you want to go along with your Chicken Sautéed in White Wine. And, don’t forget some of Poppop’s Easy Homemade bread!

Chicken Sautéed in White Wine-Easy-30 minutes

Course: Chicken, Main Course

Cuisine: French, Italian

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 2

Chicken sautéed in White Wine

Print Recipe

Ingredients

• 1 large boneless skinless chicken breast sliced into filets - or tenders
• 1/3 cup extra virgin olive oil divided - save a little for the gnocchi
• 1 cup flour
• 1 teaspoon salt (optional) 1/2 for the gnocchi water - 1/2 for the flour
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/2 stick butter
• 3/4 cup white wine
• 1/3 cup chopped fresh basil
• 1/3 cup chopped fresh mint
• 1/2 16 o. package potato gnocchi
• 2 Roma tomatoes cored and chopped or canned diced
• 1 handfull pre-cleaned baby spinach
• 1/4 cup grated parmesan cheese hold a little back for the garnish

Instructions

• Coarsely chop the basil and mint (tonight's choice). Cut the stem end off the tomatoes and cut them in half lengthwise then use a teaspoon to scrap out the core and the seeds. Then chop em up. Put a pot of water on at high for the gnocchi and add a some salt. When the water boils add the gnocchi. In about 2 minutes they will float. When they float they are done. Strain them leaving a little water in the pot. Put the gnocchi back in the pot and drizzle with a little extra virgin olive oil. Put the pot on an idle burner or in the oven set on warm or 225° while the chicken progresses.
• Put a skillet on at medium and add the olive oil. In a shallow dish mix together the flour, garlic powder salt and pepper. Dredge the chicken filets in the flour mixture and put them in the skillet. Cook just enough for the flour to get golden. They are gong to finish cooking in the wine. Remove them to a dish that will catch the drippings.
• Put the butter in the pan and use a wooden spoon to scrap the bits off the bottom. Add the white wine and mix it in, Put the chicken and the drippings in the skillet and turn them over a few times as the wine reduces by about a third.
• When the wine has reduced and thickened a little add the fresh green herbs and turn the filets a few more times to get them coated.
• As the chicken is progressing rescue the Gnocchi pot and put it on a burner set at medium low. Add the tomatoes and the spinach. Add the grated parmesan and stir it all together as it reheats a little.
• Then put the fillets on the plates and spoon some of the wine mixture on top. Add the gnocchi and top it all off with some grated parmesan and enjoy your Chicken Sautéed in White Wine and your potato gnocchi.