Chicken and White Wine Sauce

Some nights you come home, you want to eat healthy but you just don’t have the energy to put to much effort into it. Chicken is a category that you might like. You can make this chicken ahead of time and reheat in the oven. It’s so simple, most of it is just lounge around and wait. So go ahead, give it a try.

This is one chicken dish I’m sure you’ll like. Leave the bacon out if you have restrictions on pork or want to cut down on the fat content.


Chicken and white wine sauce

Just a quick chicken dish for those nights you want something tasty and quick
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Dish
Cuisine American
Servings 6 people
Calories 291 kcal


  • 1 Cast iron skillet
  • 1 Sheet pan


  • 4 slices bacon
  • 1/2 cup flour
  • 2 lbs chicken breast Average chicken breast weighs in about 6 ounces.

    You can also use thighs

    If you'd like you can keep the skin on (extra good when crispy)

  • 2 each shallots sliced thin
  • 1/2 cup white wine I prefer Pinot Grigio but Chardonnay or Dry Riesling will do
  • 1 cup chicken stock
  • 2 tsp Herbs de Provence
  • salt and pepper to taste
  • fresh parsley for topping


  • Cook the bacon on a sheet pan in the over at 350℉ for about 20-30 minutes. Until crispy. Remove from the oven, place bacon on paper towels and crush.
  • Place the cast iron skillet on the stove at medium heat. Add bacon grease from sheet pan to the cast iron skillet.
    Note: you can use 4 tbsp tablespoons of olive oil instead or 2 tbsp butter with 2 tbsp olive oil in place of the bacon grease.
  • Mix the flour, Herbs de Provence, and salt and pepper (if using)
  • Dredge chicken in flour mixture and cook in pan. We are looking for a nice brown color on each side not to cook it all the way through. Remove from the pan and place off to the side.
  • Add shallots to the pan and sauté for up to 10 minutes. Just until they are softened and a golden brown.
  • Add wine and slowly scrap the larger pieces up from the pan
  • Add the chicken stock and cook until reduced about 5-6 minutes
  • Now we add the chicken back to the pan with the crushed up bacon. Bake for 40 minutes. Make sure to periodically check and baste the chicken.
  • Remove from the oven when you chicken is at 160℉ and rest for 5-10 minutes and a final temperature of 165℉ before serving.
  • Enjoy!


One of the myriad of recipes I’ve jotted down, changed up a bit here and there, and though you might like to try too.
I will say I prefer chicken breast but others seem to prefer deboned thigh meat.
More to follow as we’ll want to add some pictures here for you. 
As always we hope that you … Enjoy! 


Serving: 6ozCalories: 291kcalCarbohydrates: 10gProtein: 36gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.04gCholesterol: 108mgSodium: 332mgPotassium: 653mgFiber: 0.4gSugar: 1gVitamin A: 65IUVitamin C: 2mgCalcium: 19mgIron: 2mg
Keyword bacon, chicken, sauce, white, wine
Tried this recipe?Let us know how it was!