Grilled Chicken with White Wine Cream Sauce
If you’re looking for a creamy and delicious sauce to jazz up your grilled chicken, look no further. Grilled Chicken with White Wine Cream Sauce will be a favorite, I promise!
Easy Dinner for Busy Nights
Life has been so busy lately but I still try to make dinner as often as I can.
This is one of those recipes that I saw the name of while doing a search and just decided to throw together without actually looking at the recipe.
Do you ever do that?. I’m SO happy that I did. Happy accidents are a good thing!
Creamy White Wine Caper Sauce
It was creamy and delicious and hit the spot on a great evening at home with Hubby.
We don’t get to have dinner “on time” like normal people because of our schedules, so to have dinner while it was actually still “dinnertime” (and not almost bedtime) was a treat!
If you’re a sucker for a great sauce like I am, you’ll love this.
Cooking with White Wine
I love LOVE the flavor that good wine brings to sauce in a recipe; there is just something about that extra bite that adds a little extra specialness to it. It’s also so versatile!
You can use it in sweet and savory dishes alike!
Can I Leave Out The Wine?
If you’re not a fan, you can certainly get just as much flavor in this recipe (or others calling for wine) by using lemon juice or broth.
I hope you get to try this delicious recipe – and if you do, come back and let me know what you think!
How to Make Grilled Chicken with White Wine Cream Sauce
Grilled Chicken with White Wine Cream Sauce Recipe
If you're looking for a creamy and delicious sauce to jazz up your grilled chicken, look no further. Grilled Chicken with White Wine Cream Sauce will be a favorite, I promise!
Ingredients
- 4 boneless skinless chicken breasts, chicken tenders work great, as well
- Juice of one lemon
- Salt & Pepper, for seasoning
- 2 Tbsp Extra virgin olive oil
- 1 Shallot, diced
- 1 Tbsp Chopped garlic
- 2 Tbsp Capers
- 1 Can sliced mushrooms, or one cup fresh sliced mushrooms
- 1 cup White wine, or chicken stock
- 1 Tbsp Dijon mustard
- 2 Tbsp Fresh chopped parsley
- 2 Tbsp Sour cream
- ¼ cup Parmesan cheese
- ¼ cup Half & half, or chicken broth if you like a thinner sauce
Instructions
- In a shallow baking dish or plastic Ziploc bag, squeeze the lemon over the chicken and season with salt & pepper. Set aside for about 15 minutes.
- Heat your grill to medium-high heat.
- Remove chicken from lemon juice and grill for approximately 4 to 5 minutes on each side. Discard the juice.
- Heat the olive oil in a skillet over medium heat.
- Add the shallot and garlic and sauté for 2 minutes.
- Add the mushrooms and capers and sauté for about 1 minute.
- Add the white wine and reduce by half. This takes about 4 minutes.
- Whisk in the mustard and parsley and simmer for about 1 minute.
- Then remove from heat and whisk in the sour cream, Parmesan cheese and half & half.
- Spoon the sauce over the chicken and serve! We love ours with fresh green beans but this would be delicious over rice or pasta, too!
Nutrition Information
Yield 4 Serving Size 1 gramsAmount Per Serving Calories 462Total Fat 19gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 12gCholesterol 124mgSodium 1125mgCarbohydrates 16gFiber 2gSugar 6gProtein 45g
Nutrition calculation is offered as a courtesy and no guarantee that the information will be completely accurate. The data provided are a product of online nutrition calculators and should be considered an estimate only. I am not a registered dietician nor a certified nutritionist. For more accurate information, or if you have dietary restrictions, please consult a trusted professional. A Healthy Makeover strongly supports Intuitive Eating, body trust, and Health at Every Size.
If You Made Grilled Chicken with White Wine Cream Sauce, snap a pic, share it on Instagram or Facebook and tag me – @ahealthymakeover – I love to see your creations!
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5 Comments
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Jenn
Hey Robyn!! Absolutely!! I would sub anything from artichoke hearts, sundried tomatoes, spinach…it would be just fine without any additions, too!
Jenn
Hey Robyn!! Absolutely!! I would sub anything from artichoke hearts, sundried tomatoes, spinach…it would be just fine without any additions, too!
Robyn
I always love finding "lighter" versions of creamy sauces, they are so so good. But I'm not a huge fan of mushrooms, do you think this would still be good without them?
Robyn
I always love finding "lighter" versions of creamy sauces, they are so so good. But I'm not a huge fan of mushrooms, do you think this would still be good without them?