I've often come home in the evening, hungry and not in the mood for elaborate recipes. A few times, I've quickly sliced some chicken breast, gathered whatever I had on hand – a stick of butter, a bit of flour, leftover white wine from the fridge, and some cheese. It’s the kind of dish you make without complicating things, using ingredients you always have in your kitchen. It comes together quickly, and the only thing you need to remember is not to leave the chicken on the heat for too long.
Quick Info
Total time: 25 minutes
Servings: 2-3
Difficulty: easy
Ingredients
3 slices of chicken breast (about 350-400 g, cut crosswise, not too thick)
40 g white flour
40 g butter
1 glass of dry white wine (150 ml)
3 slices of cheese (thin, so they melt easily)
salt
freshly ground pepper
Instructions
1. If the chicken breast is too thick, gently pound it with a meat mallet to ensure even cooking.
2. Heat the butter in a non-stick skillet over medium heat, being careful not to let it burn.
3. Dredge each slice of chicken in flour, shaking off the excess.
4. Place the chicken slices in the skillet and let them brown for 3-4 minutes on each side until they develop a golden crust.
5. Sprinkle salt and pepper over them, then pour in the white wine. Let it simmer on low to medium heat for 3-5 minutes to reduce the sauce slightly.
6. Place a slice of cheese over each piece of chicken. Cover the skillet for 1-2 minutes, just enough for the cheese to melt.
7. Turn off the heat and serve immediately while the cheese is still soft.
Why I Make This Recipe Often
This recipe is one of the quickest options when I need something warm and filling without special preparations. It works well when you don’t feel like cooking or when unexpected guests arrive. The chicken stays tender, the cheese adds flavor, and the wine sauce comes together in just a few minutes. It pairs well with simple sides or a salad and is also good reheated.
Tips and Variations
Tips
- Don’t put the chicken straight from the fridge into the skillet; let it sit at room temperature for 10 minutes for more even cooking.
- The flour helps create a crust, but don’t overdo it; a thin layer is sufficient.
- Don’t let the butter burn; if you see it browning too quickly, reduce the heat.
- If the chicken releases a lot of liquid, you can increase the heat after flipping the slices to evaporate it quickly.
Substitutions
- You can use turkey breast if you have it on hand.
- Instead of butter, olive oil works too, but the final flavor will be slightly different.
- The cheese can be replaced with mozzarella (the classic kind, not pizza cheese) or any melting cheese.
- The dry white wine can be swapped with rosé wine, or if needed, you can use clear chicken broth with a bit of vinegar.
Variations
- For more flavor, add a bit of minced garlic to the butter.
- For a fresh note, sprinkle some chopped parsley at the end.
- You can also use a mix of cheese and cheddar.
- For a thicker crust, dip the chicken slices in egg as well as flour.
Serving Ideas
- Boiled potatoes, lightly mashed with butter and parsley.
- Simple steamed rice.
- Tomato salad with green onions.
- Sautéed vegetables.
- It also works well on toasted bread, like a warm sandwich.
Frequently Asked Questions
1. Can I use frozen chicken breast?
Yes, but it needs to be completely thawed and thoroughly dried with a paper towel before dredging in flour.
2. What kind of white wine should I choose?
A dry or semi-dry wine without strong floral notes works best. Any simple variety, like Fetească, Pinot Grigio, or Sauvignon Blanc, is fine.
3. Can I make this recipe without wine?
Yes, you can use clear chicken broth or even water, but the flavor will be a bit more neutral.
4. Can I make it ahead of time and reheat it the next day?
Yes, but the cheese will be denser when reheated. It’s good that way too, but it’s best enjoyed immediately.
5. What can I do if I don’t have white flour?
Use any flour you have, even rice or rye flour; the texture will be slightly different, but it works.
Nutritional Values
One serving (out of 3) has approximately 310 kcal. About 32 g of protein, 13 g of fat, and 7 g of carbohydrates, mostly from the flour and wine. The cheese and butter provide the main fat, while the chicken breast is the primary source of protein.
Storage and Reheating
Store in the fridge in a container for 1-2 days. When reheating, place the skillet on low heat, cover, and let it warm until the cheese has softened again. You can also heat it in the microwave, but the chicken may become a bit drier. If you have leftover sauce, pour it over the meat to prevent it from drying out during reheating.
Quick Info
Total time: 25 minutes
Servings: 2-3
Difficulty: easy
Ingredients
3 slices of chicken breast (about 350-400 g, cut crosswise, not too thick)
40 g white flour
40 g butter
1 glass of dry white wine (150 ml)
3 slices of cheese (thin, so they melt easily)
salt
freshly ground pepper
Instructions
1. If the chicken breast is too thick, gently pound it with a meat mallet to ensure even cooking.
2. Heat the butter in a non-stick skillet over medium heat, being careful not to let it burn.
3. Dredge each slice of chicken in flour, shaking off the excess.
4. Place the chicken slices in the skillet and let them brown for 3-4 minutes on each side until they develop a golden crust.
5. Sprinkle salt and pepper over them, then pour in the white wine. Let it simmer on low to medium heat for 3-5 minutes to reduce the sauce slightly.
6. Place a slice of cheese over each piece of chicken. Cover the skillet for 1-2 minutes, just enough for the cheese to melt.
7. Turn off the heat and serve immediately while the cheese is still soft.
Why I Make This Recipe Often
This recipe is one of the quickest options when I need something warm and filling without special preparations. It works well when you don’t feel like cooking or when unexpected guests arrive. The chicken stays tender, the cheese adds flavor, and the wine sauce comes together in just a few minutes. It pairs well with simple sides or a salad and is also good reheated.
Tips and Variations
Tips
- Don’t put the chicken straight from the fridge into the skillet; let it sit at room temperature for 10 minutes for more even cooking.
- The flour helps create a crust, but don’t overdo it; a thin layer is sufficient.
- Don’t let the butter burn; if you see it browning too quickly, reduce the heat.
- If the chicken releases a lot of liquid, you can increase the heat after flipping the slices to evaporate it quickly.
Substitutions
- You can use turkey breast if you have it on hand.
- Instead of butter, olive oil works too, but the final flavor will be slightly different.
- The cheese can be replaced with mozzarella (the classic kind, not pizza cheese) or any melting cheese.
- The dry white wine can be swapped with rosé wine, or if needed, you can use clear chicken broth with a bit of vinegar.
Variations
- For more flavor, add a bit of minced garlic to the butter.
- For a fresh note, sprinkle some chopped parsley at the end.
- You can also use a mix of cheese and cheddar.
- For a thicker crust, dip the chicken slices in egg as well as flour.
Serving Ideas
- Boiled potatoes, lightly mashed with butter and parsley.
- Simple steamed rice.
- Tomato salad with green onions.
- Sautéed vegetables.
- It also works well on toasted bread, like a warm sandwich.
Frequently Asked Questions
1. Can I use frozen chicken breast?
Yes, but it needs to be completely thawed and thoroughly dried with a paper towel before dredging in flour.
2. What kind of white wine should I choose?
A dry or semi-dry wine without strong floral notes works best. Any simple variety, like Fetească, Pinot Grigio, or Sauvignon Blanc, is fine.
3. Can I make this recipe without wine?
Yes, you can use clear chicken broth or even water, but the flavor will be a bit more neutral.
4. Can I make it ahead of time and reheat it the next day?
Yes, but the cheese will be denser when reheated. It’s good that way too, but it’s best enjoyed immediately.
5. What can I do if I don’t have white flour?
Use any flour you have, even rice or rye flour; the texture will be slightly different, but it works.
Nutritional Values
One serving (out of 3) has approximately 310 kcal. About 32 g of protein, 13 g of fat, and 7 g of carbohydrates, mostly from the flour and wine. The cheese and butter provide the main fat, while the chicken breast is the primary source of protein.
Storage and Reheating
Store in the fridge in a container for 1-2 days. When reheating, place the skillet on low heat, cover, and let it warm until the cheese has softened again. You can also heat it in the microwave, but the chicken may become a bit drier. If you have leftover sauce, pour it over the meat to prevent it from drying out during reheating.