82 chicken white wine sauce recipes

Crystal-clear dumpling wrappers reveal a savory filling of shrimp, pork, mushrooms, and water chestnuts. These bite-sized dim sum gems steam in just minutes and disappear even faster from the plate.

Szechuan chicken in sesame paste with toasted peppercorns, green tea, ginger, and red pepper flakes, served cold in lettuce wraps. A spicy, make-ahead Chinese appetizer.

Slow-roasted beef tenderloin sliced thin, served with buttery wine-simmered mushrooms and chilled black-eyed pea salsa for an elegant Texas feast.

Butterflied shrimp in savory black bean sauce with ground pork and vegetables. This Chinese-American classic with egg ribbons is ready in just 20 minutes over rice.

Classic French veal stew with shoulder cubes browned in butter, braised in white wine and broth with a bouquet garni. Fork-tender and rich, served over rice, polenta, or potatoes.

French-style pork medallions braised in a classic brown sauce with mustard butter, capers and a bouquet garni. Restaurant-technique dinner served with glazed turnips and potatoes.

Pan-seared chicken breasts swimming in silky tarragon cream sauce with white wine and Dijon mustard for elegant weeknight French bistro dining.

Chicken breast turned out juicy, made my own seasoned bread crumbs by toasting some bread and using a food processor adding some Italian seasoning, salt and pepper, turned out a bit dark but awfully tasty. I used speck, a smoked prosciutto instead of the turkey ham and the flavors matched up well. I made a sauce by deglazing the pan with a bit of white wine. Overall a nice combination and quite easy to make.

Chicken scaloppine with mushrooms in a white wine cream sauce made in one pan. Golden seared chicken breasts finished in a reduced wine and cream pan sauce in 30 minutes.

French country chicken: pounded chicken breasts sautéed and topped with a light shallot and mushroom pan sauce built with white wine, chicken broth, and fresh rosemary. Ready in under 30 minutes, no cream.

Pollo alla Cleopatra is an Italian restaurant classic: flour-dredged chicken breasts in a tarragon-caper cream sauce spiked with white wine and brandy. Rich, aromatic, and ready in under 30 minutes.

Chicken in white wine: floured breasts pan-seared, then simmered in a bright white wine sauce with garlic, bay, and lemon zest, finished with scallions and butter. An elegant, fast 30-minute skillet dinner.

Hunter's chicken braised with rosemary, white wine, wine vinegar, mushrooms, and artichoke hearts. An Italian-style pollo alla cacciatora with a rich amber pan sauce.

Chicken breast in tarragon cream sauce with mushrooms, green onions, white wine, and a touch of lemon. A French-inspired skillet dinner ready in 40 minutes.

Skinless chicken braised in dry white wine with mushrooms, carrots, celery, and thyme. A lighter take on French country cooking with a reduced wine sauce. Serves 6.

Whole chicken slow-cooked with parsnips, carrots, white wine, and fresh oregano. Set it and forget it for 8 hours, then reduce the pan juices into a rich sauce.