Wendy's Chicken in White Wine Cream Sauce

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   1.

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   Heat butter in a large skillet on medium heat.

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   Place chicken breasts, one at a time, in large gallon zip lock bag and pound out chicken breasts until 1/2 inch thick.

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   Cut into 2 x 2 inch pieces.

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   Mix flour, pepper and garlic.

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   Coat chicken pieces in flour and cook in batches in butter until golden brown.

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   Transfer to a plate and keep warm.

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   2.

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   Slowly add chicken stock, wine and juice of half of a lemon to the same skillet.

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    Add parsley ( I usually use 1/4 cup ).

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    Scrape bottom of skillet while you're stirring your sauce as this is where a lot of your flavor will come from.

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    Reduce heat and simmer until the sauce reduces by half.

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    3.

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    Add the cream and stir well.

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    Continue to cook until sauce is hot.

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    Remove from heat and add chicken back to skillet and gently toss to coat.

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    Let stand 10 minutes and sauce will thicken.

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    Serve over your favorite pasta -- we used linguini.

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    *** Feel free to add or subtract as much garlic and parsley as you like.

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    I added additional garlic to the sauce prior to adding the cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.