Jackie Kennedy's Chicken in White Wine

Transport your taste buds to the elegance of Camelot with Jackie Kennedy's Chicken in White Wine—a timeless recipe that embodies grace and simplicity. This dish features tender, golden-browned chicken breasts simmered to perfection in a velvety white wine sauce infused with aromatic shallots, garlic, and fresh thyme. A splash of heavy cream adds richness, while a garnish of fresh parsley and zesty lemon slices elevates this meal to dinner-party-worthy sophistication. With just 15 minutes of prep and classic French-inspired techniques, this recipe strikes the perfect balance between effortless cooking and luxurious flavor. Serve it alongside creamy mashed potatoes or crusty bread to soak up every drop of the luscious sauce, and bring a taste of refined history to your dining table.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 pieces Chicken breasts (boneless, skinless)
• 0.5 cups All-purpose flour
• 1 teaspoons Salt
• 0.5 teaspoons Black pepper
• 3 tablespoons Unsalted butter
• 2 tablespoons Olive oil
• 2 small Shallots (finely chopped)
• 4 cloves Garlic cloves (minced)
• 1 cups Dry white wine
• 0.5 cups Chicken broth
• 0.25 cups Heavy cream
• 1 teaspoons Fresh thyme (chopped)
• 2 tablespoons Fresh parsley (chopped, for garnish)
• 1 whole Lemon (for garnish)

Directions

Step 1

Pat the chicken breasts dry with paper towels. Season both sides with half the salt and pepper.

Step 2

Dredge each chicken breast lightly in the flour, shaking off any excess.

Step 3

In a large skillet over medium heat, melt 2 tablespoons of the butter and 2 tablespoons of olive oil together.

Step 4

Place the chicken breasts in the skillet and cook for 4-5 minutes on each side until golden brown. Remove the chicken and set aside.

Step 5

Reduce the heat to medium-low. Add the remaining tablespoon of butter to the skillet along with the chopped shallots and cook for 3 minutes until softened, stirring frequently.

Step 6

Add the minced garlic and cook for another 30 seconds until fragrant.

Step 7

Pour in the white wine, scraping the bottom of the pan to deglaze. Simmer the wine for 5 minutes until it reduces slightly.

Step 8

Stir in the chicken broth and bring it to a gentle simmer.

Step 9

Return the chicken breasts to the skillet. Cover with a lid and cook for 20 minutes on low heat, turning once halfway through, until the chicken is cooked through and tender.

Step 10

Remove the chicken breasts and set them on a serving platter, covering them with foil to keep warm.

Step 11

Stir the heavy cream and fresh thyme into the skillet, allowing the sauce to simmer for 2-3 minutes to thicken slightly. Season with the remaining salt and pepper, if necessary.

Step 12

Spoon the sauce over the chicken breasts and garnish with fresh parsley and thin slices of lemon.

Step 13

Serve immediately with your favorite side, such as mashed potatoes, rice, or crusty bread.

Nutrition Facts

Serving size	(1405.2g)

Amount per serving	% Daily Value*
Calories	2392.6

Total Fat 109.7g	0%
Saturated Fat 44.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 744.6mg	0%
Sodium 3201.0mg	0%
Total Carbohydrate 70.1g	0%
Dietary Fiber 5.3g	0%
Total Sugars 5.8g
Protein 225.9g	0%

Vitamin D 90.5IU	0%
Calcium 175.8mg	0%
Iron 11.3mg	0%
Potassium 2357.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.5%

Protein: 41.6%

Carbs: 12.9%