Ingredients

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

2 large boneless skinless chicken breasts

Salt and pepper to taste

2 teaspoons parsley for garnish

1-2 tablespoons olive oil

¾ cup dry white wine (see notes)

4 cloves garlic, minced

3 tablespoons butter

3 tablespoons flour

½ cup freshly grated Parmesan cheese

1 tablespoon fresh lemon juice

Instructions

Step 1: Combine the 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.

Step 2: Slice each chicken breast in half lengthwise to create 2-3 thinner slices. Cover with plastic wrap and gently pound to ½ inch thickness using the textured side of a meat mallet.

Step 3: Season both sides of the chicken slices with salt, pepper, and parsley.

Step 4: Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side until golden brown. Remove chicken and set aside.

Step 5: Turn off heat. Pour in the white wine and turn heat back to medium. Use a spatula to scrape the bottom and sides of the skillet to loosen browned bits. Let the wine gently bubble and reduce for 2 minutes.

Step 6: Add the minced garlic and cook for 2-3 minutes more, allowing the liquid to reduce by half.

Step 7: Add the butter and flour to the skillet, stirring constantly to combine. Cook for 1-2 minutes to eliminate the raw flour taste.

Step 8: Slowly add the sauce mixture from step 1 in small splashes while stirring continuously. Bring to a boil, then reduce heat to a simmer. Let it simmer and reduce for about 8 minutes.

Step 9: Lower the heat to low. Gradually sprinkle in the freshly grated Parmesan cheese, stirring continuously until melted and combined. Stir in the lemon juice.

Step 10: Return the chicken to the skillet, spoon sauce over the top, and heat through for 5 minutes or until the sauce has thickened to your liking. Garnish with parsley and serve with mashed potatoes and roasted vegetables.

Tips & Variations

Use a dry white wine like Sauvignon Blanc or Pinot Grigio for a balanced flavor without overpowering the dish.

Pound the chicken evenly to ensure quick and even cooking.

Substitute heavy cream with half-and-half for a lighter sauce, though it will be less rich.

For a dairy-free option, omit Parmesan and use coconut cream in place of heavy cream.

Add mushrooms or spinach to the sauce for extra texture and flavor.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs can be used for a juicier, more flavorful result. Adjust cooking time to ensure they are cooked through.

What if I don’t have white wine?

You can substitute the white wine with extra chicken broth and a teaspoon of white wine vinegar or lemon juice to maintain the acidity and depth of flavor.