This simple dish is very low fat, but so tasty your family will ask for it again and again. Serve it over fettuccini or egg noodles as a easy meal. I've also served it over herb seasoned rice and it was fantastic.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Season chicken breasts with salt, pepper and seasoned salt. In a small bowl, combine flour and water and mix until no lumps remain and the mixture is completely smooth.

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  • Heat 1 tablespoon oil in a large skillet over high heat. Add chicken and brown for 3 to 4 minutes each side. Remove chicken to a plate or platter.

  • Deglaze skillet with wine and broth and bring to simmer over medium low heat. When simmering, add herbs; whisk in flour mixture. Return to simmer, reduce heat to low and return chicken to skillet with juices.

  • Cover skillet and simmer gently for 20 to 30 minutes, or until chicken is cooked through (no longer pink inside), turning frequently.

Nutrition Facts

196.1 calories; 23.7 g protein; 7 g carbohydrates; 60.9 mg cholesterol; 459 mg sodium. Full Nutrition

Reviews (77)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/11/2006
This is my recipe they changed it a little when they published it I generally make a roux with the flour and oil in the pan and a little broth if necessary (it eliminates clumpy flour). As far as seasoning I change out the season salt for garlic or onion powder etc. based on the family's mood. I also frequently add mushrooms or onions; I have served it over rice pasta egg noodles potatoes; I adjust the liquid (wine/water/broth) depending on who's eating. I think it's a good base to a quick easy meal you can adapt to you family's moods. Read More
(65)

Most helpful critical review

Rating: 3 stars
03/17/2003
Not bad- but the flavor got old pretty fast. Adding the flour mixture caused lot of clumps which I had to strain out. I put it over bow ties which was a good way to mop up the sauce Read More
(49)
91 Ratings
  • 5 star values: 49
  • 4 star values: 28
  • 3 star values: 9
  • 2 star values: 3
  • 1 star values: 2
Rating: 5 stars
06/10/2006
This is my recipe they changed it a little when they published it I generally make a roux with the flour and oil in the pan and a little broth if necessary (it eliminates clumpy flour). As far as seasoning I change out the season salt for garlic or onion powder etc. based on the family's mood. I also frequently add mushrooms or onions; I have served it over rice pasta egg noodles potatoes; I adjust the liquid (wine/water/broth) depending on who's eating. I think it's a good base to a quick easy meal you can adapt to you family's moods. Read More
(65)
Rating: 3 stars
03/16/2003
Not bad- but the flavor got old pretty fast. Adding the flour mixture caused lot of clumps which I had to strain out. I put it over bow ties which was a good way to mop up the sauce Read More
(49)
Rating: 4 stars
09/24/2005
This was pretty tasty. I did the chicken up my style (pounded thin) seasoned lightly with pepper and salt quickly cooked it in a little olive oil and minced garlic. Pounded thin it cooked in about 6 minutes. I removed the chicken and followed as recipe indicated. Then added the chicken back as recipe indicated but only simmered for just a few minutes. I cut my cooking time in half by pounding the breads to about 1/2 inch thickness and we found it quite tasty. Nice sauce easy to make and ingredients are always handy! Read More
(16)
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Rating: 5 stars
06/12/2007
It's true this is a great starter recipe which is why it deserves full marks. After I initially cooked the chicken I pulled them off and then put 3 T flour and 3 T butter in the pan. After that was slightly browned and bubbly I whisked in the wine and water. It wasn't clumpy at all. In went a bunch of fresh rosemary thyme and oregano then the chicken. Make sure you check your chicken! That's why the recipe says "or until chicken is cooked through". If it was overcooked that's not the recipe's fault.:) 15 more minutes is what it took for mine. Read More
(13)
Rating: 5 stars
01/25/2004
I liked this recipe a lot. I took some advice from previous comments and decided to season the chicken really well. I seasoned it before I fried it and than after. My whole family loved it. Read More
(8)
Rating: 3 stars
01/06/2004
It was good but perhaps needed something more. I'll make it again and experiment. To solve the problem of the clumping flour I added 1/3 of a cup of the hot broth to the flour mixture before adding it to the rest of the broth. Worked wonders - I had no problems. Read More
(5)
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Rating: 5 stars
04/11/2005
Lara my family is in your debt! We thought this was AWESOME! I made it exactly as the recipe calls for; it has a wonderful delicate flavor and is VERY EASY to prepare. This is DEFINATELy in our regular rotation! A green salad maybe a loaf of bread and you're ready to go. Read More
(5)
Rating: 5 stars
01/06/2004
We really enjoyed this (Husbot insisted that I write a review) and we already had all the ingredients on hand. It was quick and easy. I followed the recipe almost exactly - I didn't have any seasoned salt so I used some salt-free poultry seasoning and added a little more salt. I served this atop some tomato basil fettucine but I think it would go better with egg noodles. I am not sure about kid friendliness I don't think our seven year old would have liked it but she wasn't here for dinner so five stars! Read More
(4)
Rating: 5 stars
01/06/2004
This was very good! I omitted the 1/2 tsp salt and just used the 1/2 tsp seasoning salt which was plenty. I also added sliced mushrooms along with the chicken removed them to make the sauce then returned the chicken and mushrooms back into the pan. We'll have this again! Read More
(4)