Tuesday, March 21, 2023

Chicken in White Wine Sauce ala Lea Ann

When Chef Lea Ann posted the recipe for Chicken in White Wine Sauce on her “Cooking On The Ranch” blog, she mentioned that it would be refreshing on a hot summer night.  I commented that I probably wouldn’t wait until summer to try it but it was a mid-60’s spring day (highs in mid-40’s came back two days later) when I did.  I followed the ingredients list but changed the instructions just a little but you can see the original recipe and pics at Lea Ann’s site by clicking on the above link.

Chicken in White Wine SauceSlightly adapted from Cooking On The Ranch


3 – 5 cloves garlic

1/3 cup Italian parsley flat leaf, chopped

1 tablespoon lemon zest

3 tablespoons all-purpose flour (1 T. added by Larry)

1/2 teaspoon salt

1/2 teaspoon pepper black or white,

4 chicken breast halves boneless, skinless, about 1/2 pound each

2 tablespoon olive oil

3/4 cup chicken broth

1/2 cup lemon juice fresh

1/2 cup dry white wine - Chardonnay, Sauvignon Blanc, or Pinot grigio


1. Finely chop the garlic cloves. In a small bowl stir together 2 – 3 cloves of the minced garlic, parsley and lemon zest, reserving 2 chopped garlic cloves.

2. Trim and Jaccard the chicken then pat them dry with a paper towel and season with S&P.

3. Spread the flour on a plate, lightly coat both sides of each chicken breast with the flour and shake off any excess.

4. Heat a frying pan over medium high heat and add the olive oil.

5. When the olive oil is hot, add the chicken and saute, turning once until lightly browned, about 2 minutes per side, then transfer to a platter.

6. Stir in 1 T. flour and cook for a couple of minutes (added by Larry to thicken)

7. Add the remaining chopped garlic to the pan and cook until fragrant. About 1 minute.

8. Stir in the chicken stock, lemon juice and white wine. Stir to remove any browned bits from the pan. Bring to a boil and cook for about 3 minutes.

9. Return the chicken to the pan, reduce heat to medium, and cook until the chicken reaches an internal temperature of 160 degrees.

10. Remove chicken to plates and pour the sauce over each chicken breast.

11. Top each breast with some of the parsley mixture.

The Verdict:

We thought it was delicious with nearly fork-tender chicken and a very good sauce and parsley topping, but you must like lemon to enjoy this dish.  My extra flour gave the sauce a little more body and it could have used two tbsp. of flour for me.

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.


03/15/23 meal date


  1. She is one of my all time favorite blogging cooks I love her recipes that looks spot on great job!

  2. My daughter's favorite type of chicken dish. It looks TASTY!

  3. Larry, If it isn't fried chicken, then it needs to be cooked like this. Lemon chicken is one of my favorites and I especially like the Greek version with lemon potatoes. Take Care, Big Daddy Dave

  4. Lea Ann has great recipes. Love following her blog. This one looks great too.
    The weather was crazy. I live in the south too, and we went from warm temps to freezing, back to warm temps. The azaleas are going nuts.


  5. I'm so glad you liked this recipe. I've made it several times over the last couple months and each time the sauce ends up slightly different. I like you thicker sauce with more flour.


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