Garlic Wine Chicken Recipe -
Garlic Wine Chicken Recipe
  • READY IN 25 mins

Garlic Wine Chicken

Recipe by  

"An awesome dish to serve for any occasion, that's also easy to prepare. I have been cooking professionally for 9 years and in many different places, and this dish 'took off' every place that I tried it! Can be served over rice or capellini pasta (I prefer pasta) with your favorite mixed vegetables."

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Ingredients Edit and Save

Original recipe makes 1 serving Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    25 mins


  1. In a medium skillet, heat oil for frying. Dredge chicken breast in flour and place it in the hot skillet. Add pepper to taste. Cook until golden brown on one side, 3 to 4 minutes.
  2. Turn chicken over (presentation side up) and add the garlic, mushrooms, juice from 1/2 lemon and wine. Stir all together. Turn heat up as high as possible and let liquids reduce until about 1/4 cup liquid remains in skillet.
  3. Remove chicken from skillet and add the room temperature butter. Swirl it around in the skillet sauce until it is incorporated and the sauce is slightly thickened. Pour sauce over chicken and serve with pasta.
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  • Cook's Note:
  • I recommend clarified butter or butter-infused oil for cooking the chicken. Use a good-quality white wine, as that will affect the finished dish.

Reviews More Reviews

Most Helpful Positive Review
Feb 19, 2008

There's nothing at all wrong w/ this recipe, but I wanted to offer a word-- I increased the yield to 3, and while the amount of ingredients increased accordingly, the instructions stayed the same. So keep in mind that when you increase liquid ingredients like wine and lemon, it will take A LOT longer to reduce for a sauce, and chicken breasts (especially pounded thin) should NOT cook in a sauce that takes more than 10 minutes to reduce-- I cooked mine for about 10 min., removed to a platter, and continued to cook down the sauce, which took another 20 min. at least! BUT-- very tasty when all was said and done!

Most Helpful Critical Review
Oct 27, 2004

This was good, I think the wine was a bit much for the amount of chicken. I added some onions to the recipe. Also make sure to season the chicken with salt and pepper, I like to add a good helping of salt and pepper to the flour, so they get coated, then add a little more for good measure in the pan, then it won't be bland.

Feb 07, 2011

Liked the buttery smoothness of the sauce but it was just a little too much lemon. May make again with a little less lemon.

Mar 26, 2010

In a word...excellent. Simply excellent. Reminiscent of Chicken Piccata, with its piquant lemon butter sauce. While I didn't measure exactly, I can say that I essentially used for two chicken breasts what the recipe intended for one. As an example, a cup and a half of wine for just one chicken breast does seen like a LOT, doesn't it? As does 1/2 T. of garlic and a half lemon, however, these amounts were just right for two chicken breasts. I browned the chicken in olive oil rather than vegetable oil, tho' that's just a personal preference. Also, since I don't drink Chablis I used what I had open which was a Pinot Grigio, and Chardonnay would have worked well too. The butter at the end, just as it is with Veal or Chicken Piccata, is essential. It not only thickens the sauce but gives it a velvety richness as well. I garnished this with lemon slices and chopped fresh parsley and served it with an herbed Parmesan orzo. (Pasta with garlic and olive oil would also be ideal!) I have to admit I was tempted to substitute chicken broth for part of the wine but in the end decided to prepare this as written and was not disappointed in the least. This is just a beautiful dish!

Sep 07, 2006

This was a good recipe but I only gave it 4 stars because I had to do some tweaking. Instead of just 1 chicken breast I used 4, seasoned them with salt, pepper and garlic powder. I also seasoned the flour with those same spices. Instead of 1/2 tbsp garlic I used 3 cloves crushed and fried the chicken in butter therefore omitting the end step. I also cut down on the wine to half and the rest I used chicken stock. All in all it's a good premise but I knew just by looking at the recipe that it needed some adjustments.

Oct 05, 2010

I made this recipe for 4 servings instead of just one, and after reading other reviews (in regards to increasing the yield) I went ahead and decreased the lemon from 2 squeezed lemons to just 1, and the wine from 6 cups to just 4 cups, and only about 6-8 oz sliced mushrooms. It turned out so delicious and yummy I'm definitely going to make this again. It was easy to make, but also complex tasting - that combination is always nice. As other reviewers said, it takes longer to reduce the liquid, about 25-30 minutes for me. It did remind me of Chicken Picatta but I liked it a lot better because it tasted more appropriate for chicken, whereas the Picatta sauce seems more appropriate for fish to me. This would be a great recipe for when guests come, as it doesn't require much prep or time but is somewhat fancy & delicious to be able to serve.

Jun 23, 2003

Fantasic! Very gourmet!

Jun 23, 2003

I found it to be very bland. It needed something else.


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  • Calories
  • 1015 kcal
  • 51%
  • Carbohydrates
  • 67 g
  • 22%
  • Cholesterol
  • 130 mg
  • 43%
  • Fat
  • 40.5 g
  • 62%
  • Fiber
  • 6.2 g
  • 25%
  • Protein
  • 40.2 g
  • 80%
  • Sodium
  • 379 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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