View cart background image
Get Timely and Delicious Recipe Updates

Chicken with White Wine Reduction Sauce

Contributed By: Phillip, CA | See all of Phillip's recipes
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rate/Review this Recipe
Active Time:  30 Minutes
Total Time:  30 Minutes
  2 Servings
A savory but sweet, caramelized white wine reduction sauce, served over capellini and chicken tenderloins.
3-4 cloves of Garlic, peeled by hand and minced
1 Shallot, peeled by hand and minced
2-3 tablespoons Vegetable or Canola Oil (do NOT substitute olive oil, as it has a low boiling point and will burn before the garlic and shallots have reduced)
Black Pepper
1/2 Lemon, juiced
Splash of White Wine (chardonnary, pinot grigio, or champagne works - KEY NOTE:  I wouldn't use a sweet wine, as a sweet wine might overpower the flavor coming from the garlic and shallots.  We're attempting to accent the sweet flavor by contrasting it with a dry flavor.  This means NO Gewürztraminer, Viognier, or Reisling!)
3-4 Chicken Tenderloins
Preparation - Peel and mince the garlic and shallots. Get your lemon wedges ready, and your wine and oil ready.

Heat up a saute pan to a medium/low heat.

Pour a small amount of oil into the pan.

Let the oil heat up for a couple minutes.

Add garlic, and let the garlic cook for a minute. (KEY NOTE - The garlic should NOT burn, should NOT turn brown, and should NOT be crispy. If you see the garlic immediately start to singe, your heat is too high)

Add shallots, and let cook for a minute.

Grind Black Pepper and add a pinch of salt.

Let garlic, shallots and oil reduce for two minutes.

Add chicken, and let cook on each side for approximately 4 minutes. (KEY NOTE - The chicken shouldn't have grill marks, or sear marks when cooking at medium/low temperatures. It's actually indicative that you're cooking with the right temperature if the chicken does NOT have these visual cues. The point being, to keep the chicken moist, and let the water from the chicken disperse into the oil/sauce, which will reduce down. The most important piece of this recipe is that it calls for Chicken Tenderloins, not Chicken Breasts. If Chicken Breasts are used, they will be too thick to cook along with the reduction sauce, and either the sauce will burn, or the chicken will be underdone and inedible.)

After flipping the chicken, and cooking for 4 minutes on both sides, squeeze the entire 1/2 lemon into the pan, and add a splash of white wine.

One more dash of pepper.

Serve over capellini.

Date Added: 02/10/2011
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 


Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards

Recommended Items for You



Who doesn't? Get recipes now.