Name: Chicken Vino Bianco
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 Servings
Cuisine: Italian
Ingredients: 1 lb Chicken Breasts, boneless and skinless; 0.75 cup Flour; 2 teaspoons Seasoning Blend; 0.125 cup Olive Oil; 1 lb Angel Hair Pasta; 4 tablespoons Butter; 0.5 cup Onion; 5 cloves Garlic; 1 cup Heavy Cream; 0.25 cup Lemon Juice; 1 cup White Wine; 0.125 tsp red pepper flakes; 1 cup cherry tomatoes; 0.5 cup Parmesan Cheese; 2 tablespoons fresh basil

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Chicken Vino Bianco

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Season both sides of the chicken with 1 teaspoon of House Seasoning Blend.

Add 1/2 cup of flour to a shallow dish; place seasoned chicken in the flour to coat both sides.

Shake off any excess flour.

In large skillet, heat olive oil over medium-high heat.

Cook chicken until golden brown on both sides and cooked through, about 8-10 minutes.

Remove chicken to a plate and cover.

While chicken is cooking, bring a large pot of salted water to a boil; add pasta and cook according to package directions.

Before draining, reserve 1 cup of pasta water and set aside.

In the same skillet the chicken was cooked in, melt butter.

Cook onions until translucent, about 2-3 minutes.

Add garlic and cook until fragrant, about 30 seconds.

Add remaining flour to the skillet and stir to combine with the butter.

Add the cream, lemon juice and wine; whisk until smooth.

Stir in remaining teaspoon of House Seasoning, red pepper flakes, half of the tomatoes and parmesan cheese; whisk until combined.

Allow to simmer for a 3-4 minutes until sauce thickens slightly.

If sauce needs to be thinned, add reserved pasta water until desired consistency.

Place cooked pasta in a large bowl or platter; top with cooked chicken.

Pour sauce over top of chicken and pasta.

Top with remaining tomatoes and chopped basil.

Nutrition

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Tips & Tricks (5)

Pound Your Chicken Evenly 🔨
Pound chicken breasts to uniform ½-inch thickness to ensure even cooking and prevent dry edges while the center finishes cooking.
Deglaze the Pan Properly 🍷
After searing chicken, pour white wine into the hot pan and scrape up all browned bits with a wooden spoon—this fond creates incredible depth of flavor in your sauce.
Finish with Cold Butter 🧈
Remove the sauce from heat and whisk in cold butter cubes (beurre blanc technique) just before serving to create a silky, luxurious texture that elevates the dish.
Timing is Everything ⏱️
Add fresh basil and cherry tomatoes in the final 30 seconds of sauce preparation to preserve their bright color and fresh flavor rather than cooking them down.
Don't Skip the Flour Coating 🌾
Pat chicken completely dry before dredging in seasoned flour—this creates a golden crust that seals in juices and provides textural contrast to the creamy sauce.