Chicken with White Wine Cream Sauce


This was a Berens family classic for parties or a birthday dinner. The reduced wine and lemon juice lift the flavor of the sauce. It does not curdle because by reducing the cream, the proteins are stronger and not broken by the acid in the lemon juice.

While this recipe is not geared toward swim suit season, by pairing it with a lot of bright green vegetables you’ll get a lot of health with that fat and not feel gross after eating it.

  • 4 pieces of chicken (breasts or thighs work best)
  • ½ C all purpose flour
  • ½ C white wine
  • ½ C chicken stock
  • 1 C cream
  • ¼ C lemon juice
  1. Heat oven to 350F
  2. In a shallow dish dredge the chicken in the flour and season liberally with salt and pepper
  3. Heat a glug of neutral oil in a frying pan and brown the chicken on both sides
  4. Remove the chicken from the pan and transfer to the oven to finish cooking through and keep warm while building the sauce
  5. To the frying pan add the white wine and deglaze the frond
  6. Reduce the wine to syrupy
  7. Whisk the cream and stock into the wine reduction and bring just to a simmer and reduce by ½
  8. Add the lemon juice to the cream reduction and taste
  9. Taste and add salt and pepper until delicious
  10. Pour the sauce over the chicken and serve alongside a big green salad, asaparagus, broccoli or anything else bright and green
  11. Serve with Big Star’s Sur Lie Chardonnay for a play on the dish make and serve with a bottle of Tandem’s Smackintosh.