Best used for quick-cooking boneless cuts, sauteing is all about temperature. Start with a hot pan, and cook the chicken in batches so that it browns easily. You can also make a sauce in the same pan.


Read the full recipe after the video.

Recipe Summary

25 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • Place flour in a shallow dish. Season chicken with salt and pepper and dredge in flour. In a large skillet, heat 1 tablespoon oil over medium-high. Working in batches, cook chicken until browned, 1 to 3 minutes per side, adding more oil to skillet as needed. Transfer chicken to a plate and tent with foil.

  • Add wine and accumulated juices from chicken to skillet and boil until liquid has reduced by half, about 4 minutes. Add chicken and turn to coat. Remove skillet from heat and swirl in butter and herbs. Season with salt and pepper.

Reviews (13)

165 Ratings
  • 5 star values: 30
  • 4 star values: 50
  • 3 star values: 53
  • 2 star values: 25
  • 1 star values: 7
Rating: 4 stars
Sorry, I've been making this for many years, and the breasts gently and season, then dredge in flour with a bit of Baking Soda ( it adds a tiny crunch) I sautee in a mix of Butter and Olive oil...I sautee about 2 min. on first side and 1 min. on other side...I remove toa plate and tent with foil...I then add just a tad more Butter and toss in mushrooms over med. High heat till they start to release their liquid...Then, I sprinkle a bit of flour and cook about 70 seconds, stirring, then add 3/4 cup Chardonnay and 3/4 cup of Sodium Free Chicken Stock...toss in about a teaspoon of powdered chicken bouillon (for added flavor) stir constantly until desired consistency. Add Chicken and Mushroom back in and Simmer on Low heat for about 5 minutes. Always taste sauce before serving in order to know what it needs! A dash or tow of Lea & Perrins Worcestershire sauce takes this to a whole new level.I know this sounds like a lot, but it does not take any more time, I promise! Hope you will try it!
Rating: Unrated
This was virtually flavorless. If I were to make it again, which I doubt I will since I have plenty of chicken recipes, I would add garlic and probably use marsala wine
Rating: Unrated
Ive been cooking a long, long time. It was so nice to review the basics once again. Sometime we try to hard. this was simple and delicious. thank you Sarah.
Rating: Unrated
I loved this recipe! Fast and simple, and we already had all the ingredients. I used Marsala wine, since I already had an open bottle of it, and a mixture of parsley, basil, and oregano. Also, since the recipe called for cutlets, I pounded chicken breasts into thin cutlets between two pieces of wax paper.
Rating: Unrated
This was very tasty and very simple to make. I think the EveryDay Food with Sarah Carey feature is great. I am really enjoying it.
Rating: Unrated
I would like to be able to print these delicious recipes. However, is there a way to print ONLY the recipe, & not everything surrounding it on the page?
Rating: 5 stars
This was amazing and so easy! I used marsala instead of a dry white and it came out wonderful. The marsala camalized and coated the chicken beautifully.
Rating: Unrated
Thanks for this recipe!! This is my favorite go-to for chicken. We have it every month easily. We like to substitute or cut the white wine with cooking sherry. And the herbs are also can be experimented with (although the mint combo is the winner!) Also, the ease of this recipe means my hubby will make it for the family as well!
Rating: Unrated
yummmmm! I used parsley, mint, and chives and it was delicious!
Rating: Unrated
This was very easy and good, made it like a beurre blanc (sorry cant spell to save my life) with wine reduced added butter and herbs then topped chicken. Excellent and quick. served with pasta salad with arugula, goat cheese and c. beans. found on this site in graduation recipes. loved that too, better than it looked.
Rating: Unrated
This was very easy and nice and fresh tasting. My family enjoyed it. Served it with rice and asparagus :)
Rating: Unrated
i so didn't feel like cooking tonight and this was so fast and easy i loved it. i used 1tbs dried parsley bc i didn't have fresh herbs on hand either. Very good!
Rating: Unrated
Nice, quick easy recipe. I used 1T dried marjoram, since I didn't have any fresh herbs handy.