Chicken With White Wine Sauce Recipe #302590
This is an old family recipe, passed down from my great grandmother. My whole family makes this recipe with a whole cut up chicken, this works fine. I prefer to use the chicken breast because it's what I always have on had an it takes less time to cook.
by Q & A's Mom
45 min | 15 min prep
SERVES 4 -6
- 4 boneless skinless chicken breasts, diced
- 6 slices bacon, diced
- 1 bunch green onion, diced
- 2 cups frozen peas
- 1/2 cup white wine, good quality
- 1 cup water
- 2 tablespoons cornstarch
- salt and pepper
- In a large pan fry the bacon until crispy. Remove bacon from pan but not the fat rendered. Add the chicken to the pan and continue cooking until the chicken is golden brown add salt and pepper to taste. Once the chicken is golden brown, remove the chicken from the pan and drain as much fat as possible. Return pan to the stove, put it on low heat and add the wine and loosen the brown bits from the pan. In a bowl mix the water and the cornstarch together and add it to the wine, stir. Bring back the bacon and the chicken to the pan, add the green onions and peas, check for seasoning. Cover and keep on low heat for about another 15 minutes until the sauce thickens. If you want a thicker sauce just add more water and cornstarch mixture. Serve over spaguetti. Sprinkle with some grated parmesan cheese.
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5 stars