Chicken breast dinners / Recipe 30 of 50
White wine sage chicken
Sage and white wine give this glossy pan sauce a savoury, autumnal character.
By Kitchenware UK ·
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A closer look
Why this combination works
White wine brings acidity to the pan juices, while sage gives the butter sauce a warm, earthy aroma. Shallot adds sweetness underneath. Slice the sage finely so you get a little in each spoonful rather than a large, strongly flavoured leaf.
What you need for white wine sage chicken
Here are the ingredients at a glance, followed by what each one brings to the dish. Exact quantities are in the recipe card below.
The chicken and seasoning
- Chicken breast. Boneless, skinless breast gives you tender slices and a mild flavour that lets the sauce stand out. Flatten to an even thickness so the thinner end does not dry out before the centre cooks.
- Olive oil. A little oil helps the chicken brown evenly and keeps it from sticking. Those browned bits left in the pan add savoury flavour when the sauce liquid goes in.
- Salt. Salt seasons the meat itself, rather than just the sauce. Start with the measured amount and taste the finished sauce before adding more, especially when using salty cheese or bottled sauces.
- Black pepper. Black pepper gives the chicken a gentle background warmth. Freshly ground pepper has a more pronounced aroma, but ready-ground pepper also works.
The sauce and finishing touches
- Shallot. Shallot gives a mild onion sweetness without dominating the sauce. Finely chopping it helps it soften quickly and blend into the pan juices.
- Dry white wine. Dry white wine adds acidity and a light fruity note. Let it simmer as directed before adding cream, softening the raw wine taste; cooking does not guarantee that all alcohol disappears.
- Low-salt chicken stock. Stock provides the savoury liquid base and loosens the browned bits from the pan. Low-salt stock leaves room for seasoning as the sauce reduces and becomes more concentrated.
- Sage. Sage gives the butter sauce a warm, earthy aroma. Slice the leaves finely so the flavour is spread through the sauce rather than concentrated in large mouthfuls.
- Butter. Butter rounds out sharper flavours and gives the sauce a glossy, rich finish. Keep the heat gentle once it is added so the sauce stays smooth rather than greasy.
- Cornflour slurry. Cornflour thickens the sauce without adding much flavour. Mix it with cold water first to prevent lumps, then stir into the hot liquid and simmer until glossy.
How to make white wine sage chicken
1. Prepare the chicken
Pat the chicken dry. Place each breast between sheets of baking parchment and gently flatten to an even 1.5 cm thickness. Season with the salt and pepper.
2. Sear until golden
Heat the oil in a wide frying pan over medium-high heat. Sear the chicken for 3 minutes on each side until golden, in two batches if needed. Transfer to a clean plate; it will finish cooking in the sauce.
3. Build the sauce
Soften shallot for 3 minutes. Add wine and sage and boil for 3 minutes. Add stock and cornflour slurry and simmer for 1 minute. Whisk in butter over low heat.
4. Finish gently
Return the chicken and its resting juices to the sauce. Simmer gently for 3-5 minutes, turning once, until the thickest part of every breast reaches 75°C and stays there for 30 seconds. If necessary, cook a little longer, adding a splash of water if the sauce thickens too much.
Rest for 3 minutes off the heat, then serve with roast potatoes and green beans.
The recipe
White wine sage chicken
Serves 4 · Prep 10 min · Cook 30 min · Rest 3 min
Ingredients
- 4 boneless, skinless chicken breasts (about 150 g each)
- 1 tbsp olive oil
- 1/4 tsp fine salt
- 1/4 tsp ground black pepper
- 1 shallot, chopped
- 100 ml dry white wine
- 150 ml low-salt chicken stock
- 6 sage leaves, finely sliced
- 20 g butter
- 1 tsp cornflour mixed with 1 tbsp cold water
Method
- Pat the chicken dry. Place each breast between sheets of baking parchment and gently flatten to an even 1.5 cm thickness. Season with the salt and pepper.
- Heat the oil in a wide frying pan over medium-high heat. Sear the chicken for 3 minutes on each side until golden, in two batches if needed. Transfer to a clean plate; it will finish cooking in the sauce.
- Soften shallot for 3 minutes. Add wine and sage and boil for 3 minutes. Add stock and cornflour slurry and simmer for 1 minute. Whisk in butter over low heat.
- Return the chicken and its resting juices to the sauce. Simmer gently for 3-5 minutes, turning once, until the thickest part of every breast reaches 75°C and stays there for 30 seconds. If necessary, cook a little longer, adding a splash of water if the sauce thickens too much.
- Rest for 3 minutes off the heat, then serve with roast potatoes and green beans.