Maryann’s Chicken in Wine-Butter Sauce
My neighbor, Maryann, is one of the best cooks I know! She made this chicken for us for dinner and I swear it was the best chicken I ever had! I know she has a magic touch, so here goes!
Maryann’s Chicken in Wine-Butter Sauce
My neighbor, Maryann, is one of the best cooks I know! She made this chicken for us for dinner and I swear it was the best chicken I ever had! I know she has a magic touch, so here goes!
Open in Cookpad AppSteps
- 1
Dip each chicken tenderloin in the breadcrumb/flour mixture and set on a platter.
- 2
Heat olive oil in a pan until very hot and sizzling. If you add the chicken and the oil doesn’t sizzle, you haven’t heated the oil enough. Tip: non-stick pans, such as Teflon, don’t work as well. The juices don’t seem to thicken up as much.
- 3
Add chicken to the sizzling oil and cook on med-high heat for about 2-3 minutes each side. Flip the chicken over when it starts to turn dark brown.
- 4
Remove chicken to a separate plate. Scrape the crumbs in the pan and add the butter until melted.
- 5
Return the chicken to the pan and begin adding wine until chicken is half submerged. Pour yourself a glass of wine, too! You deserve it!! Lower heat to simmer and simmer for about an hour, adding more wine (and butter, if you like) whenever the wine starts to evaporate.
- 6
Plate the chicken, pour juices from the pan over it and top with olives (optional). Serve over rice, pasta or mashed potatoes.
- 7
Buon appetito! 🇮🇹
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