Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Petto di pollo con cipolle e vino bianco

Chicken Breast with Onions and White Wine

Name: Chicken Breast with Onions and White Wine
Total time: 2700 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 1.1 lbs sliced chicken breast (500 grams); as needed All-purpose flour,; as needed Extra virgin olive oil,; as needed Salt and black pepper,; 1/4 cup white wine (about 60 ml); 10.5 oz onion (300 grams); 1/2 cup water (about 120 ml); Medium skillet; Cutting board; Knife

#La CucinaDiMimi# @ivana75cucinadimimi

Torino

Chicken breast with onions and white wine is incredibly tender, delicate, and creamy. This recipe is super simple, quick, budget-friendly, and delicious. It's the perfect solution for making dinner in just a few minutes, especially when you get home from work and need a quick dinner idea.

#La CucinaDiMimi# @ivana75cucinadimimi

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Ingredients

10 min prep + 35 min cooking

Serves 4 servings

1.1 lbssliced chicken breast (500 grams)
as neededAll-purpose flour,
as neededExtra virgin olive oil,
as neededSalt and black pepper,
1/4 cupwhite wine (about 60 ml)
10.5 ozonion (300 grams)
1/2 cupwater (about 120 ml)
Tools:
Medium skillet
Cutting board
Knife

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Steps

10 min prep + 35 min cooking

1

Peel, rinse, and slice the onions. You can cut them into thick slices or use a mandoline for thinner slices.
2

Place the onions in a skillet with a generous drizzle of olive oil. Season with salt and cook over medium heat, stirring often, until softened. Transfer the onions to a plate and set aside.
3

Dredge the chicken breast slices in flour to coat them well. Add a drizzle of olive oil to the same skillet used for the onions and heat it up. Add the floured chicken and cook until golden on both sides.
4

Season with salt, increase the heat, and pour in the white wine. Let it cook for a few minutes until the wine evaporates, turning the chicken once.
5

Spread the onions over the chicken, pour the water on top, sprinkle with a little black pepper, and cover the skillet with a lid.
6

Cook on low heat for 15 minutes, adding a little more water only if needed. When done, turn off the heat, let it rest for a few minutes, and serve hot with the onions and pan juices.