White Wine Chicken // @2souschefs

“Last night, we got home after a late night (morning) at work, on top of a long morning of moving, so you can imagine how tired and hungry we were. I wanted something quick and filling. This pasta dish fit both criteria. I just love a killer low effort, high impact meal. I like to think I could dethrone Rachael Ray as the 30 minute meal queen! With a little practice, I think y’all could master my chicken with white wine sauce and do it under 30 minutes as well. This recipe also goes great with thin cut pork chops (in lieu of the chicken) if that is more your jam.

This meal serves three.” – Andi



Ingredients

  • 1 lb thin chicken breast
  • 1/2 lb pasta
  • 1 onion small – diced
  • 2 garlic cloves – minced
  • 1/4 cup cherry tomatoes – halved
  • 1 handful of arugula mix
  • 1/4 cup flour
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 cup white wine
  • 1 tablespoon butter

Directions

  1. Fill a pasta pot with water and over high heat to boil.
  2. Once boiling, add the half pound of pasta and cook until al dente.
  3. Start a sauté pan on medium high heat with 2 tablespoons of vegetable oil in it.
  4. Place the flour on a paper plate.
  5. Add the onion and garlic powder to it.
  6. Season with salt and pepper.
  7. Mix the seasoned flour (gently) with your hand.
  8. Place the chicken in the seasoned flour and coat evenly.
  9. Now that the pan is hot, add the chicken and sear for 5 minutes.
  10. Flip the chicken and sear for another 5 minutes.
  11. Place the chicken aside in a bowl.
  12. In the same sauté pan you used for the chicken, add a tablespoon of vegetable oil to the pan. (It should still be hot.)
  13. Add the onions and garlic. Cook until translucent, about 7 minutes.
  14. Add the cherry tomatoes. Cook another 7 minutes or until they get soft.
  15. Add the white wine and reduce it by half.
  16. After reduced, add the tablespoon of butter.
  17. Cut the chicken breasts in fourths and add them to the saute pan.
  18. Add the large handful of arugula mix.
  19. Season with salt and pepper and add the cooked pasta to the sauce.
  20. Plate and enjoy.

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