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Easy chicken recipe: Chicken with a simple and delicious sauce

easy chicken recipe
easy chicken recipe
Sherry Smith-Noble

Chicken is one of those meals that appeals to everyone’s palette. Finding an easy chicken recipe appeals to every cook. This recipe is easy enough to make any night of the week, as it doesn’t take long to prepare, and is elegant enough to serve to guests. It’s a guarantee they will ask for the recipe before dinner is over!

Paprika is one of the seasonings used to create this delicious chicken. For those who don’t use paprika often, make sure that your paprika is not out of date. Ground spices kept airtight in a cool, dry location can last anywhere from one to four years. It’s not that they spoil (unless they have been exposed to moisture); it’s just that the flavor isn’t the same. Paprika has such a wonderful flavor when fresh; if you have had yours for a while, dump it and purchase a fresh jar.

Make sure when you use your jarred herbs and spices that you don’t hold them over a steaming pot when adding them to foods (the moisture will ruin your spices). Be sure to put the amount needed in a spoon or other device to transfer to your recipe so that the remainder of the jar is never contaminated.

Easy Chicken with Wine Sauce Recipe

Ingredients for Easy Chicken with Wine Sauce:

  • 4 chicken breasts, skinless and boneless
  • 4 tablespoons flour
  • 1 tablespoon paprika
  • 1 tsp. salt
  • 1 tsp. pepper
  • 4 tablespoons olive oil
  • 1 cup chicken broth
  • 1 cup dry white wine
  • 2 tablespoons corn starch
  • 2 tablespoons water
  • ¾ cup parmesan cheese (divided)

Directions for making Easy Chicken with Wine Sauce:

Preheat the oven to 350 degrees.

Put the flour, paprika, salt, and pepper in a bowl. One at a time, dredge the pieces of chicken in the flour mixture, so they are completely covered.

In a large pan/pot that can be used on the stovetop and in the oven, heat the olive oil on a burner over medium heat. Once it is hot, add the chicken in a single layer (if there is any flour mixture left, sprinkle it over the chicken). Brown the chicken for 3 minutes on each side.

Add the chicken broth and the wine to the pan and bring it to a boil. Remove the pan from the burner, cover it, and put it in the oven for 25 – 30 minutes.

Remove the chicken from the pan, keeping the sauce in the pan. Stir together the corn starch and the water until it is smooth. Put the sauce on a burner and bring to a slow boil. Whisk in the cornstarch mixture until the sauce has thickened, then remove from the heat. Add ½ cup of the parmesan cheese to the sauce and stir. Sprinkle the remaining parmesan cheese over the warm chicken breasts. Serve with rice or orzo and a loaf of crusty bread – the sauce is wonderful over the chicken and over the rice or pasta.
(Adapted from a food.com recipe)