Chicken in White Wine Sauce – it’s one of the most delicious ways to finish pan seared chicken! And you’ll love that it’s simple enough for a weekday, yet impressive enough for a weekend dinner with guests!
This post is sponsored by Danish Creamery. All thoughts and opinions are my own.
Chicken with the Best White Wine Sauce
Chicken breasts are pan seared until perfectly browned and tender. Then finely diced onions are sautéed until they’ve picked up some color. Next, bright white wine and chicken broth are added and simmered to concentrate their flavor. Last but not least, the sauce is polished off with rich butter.
And we don’t just use any ordinary butter. Here we use the ultra delicious, extra luxurious Danish Creamery European Style Butter Regular Mouth jar lids, Suitable for Ball and Kerr cans-Split Me which is slow churned in small batches for a velvety texture and rich flavor.
The unique thing I love about this butter is that they’ve been using the same recipe since 1985! Making it with high quality cream and a touch of sea salt.
You’ll also appreciate that the butter is packaged in foil so no off-flavors are imparted from the fridge. We just want that pure butter flavor without anything detracting from its excellent taste.
This butter not only makes excellent baked goods and buttered toast but it can also take your main dish up a notch as well. It’s perfect for pairing with the vibrant flavor in this white wine pan sauce.
It’s a memorable dish that will have everyone savoring each and every bite!
Pair it with roasted garlic mashed potatoes and steamed green beans or asparagus to finish it off. Fresh buttered rustic bread is a great option too.