Chicken & Wine Sauce

Nov 11, 2020 | Quick and easy mains, Recipes

I have to admit. I’ve never loved chicken. Even as a little girl, I had my problems with it. My mom used to have to cut the chicken off the bone for me before I agreed to eat it. And even if it was boneless, it had to be thin enough to my liking, not to “chickeny,” you get the point. Still not chicken’s biggest fan even as an adult.

I think karma has come back to bite me because neither of my girls are chicken fans. And the things I have to do to even get them to try it…you wouldn’t believe. So Ima, here’s my official and public apology to you for all those years of denying the chicken you spent your evenings making for me. For all the tricks and recipes you tried to get me to even take a bite. I wish little me could have gotten a look into parenthood back then to realize how agonizing I was making it for you.

But with this chicken aversion comes a bunch of fun and flavor bursting recipes. For me and my girls, we can only tolerate chicken in sauce, with a very flavorful profile that gets rid of the “chicken-ness” of the chicken. Ladies and gents, I give you my Chicken and Wine Sauce. It’s a keeper. And even the pickiest of chicken eaters have a chance here.

Be sure to keep an eye out for more picky chicken eater faves! Maybe we’ll even make a whole cookbook of it one day 😉


About Me

I’m Liat, a certified Nutritional Therapy Practitioner and dietician in training. My goal is to help you navigate healthy living and real food eating here in Israel. To help you navigate labels and certifications on our food products and source out the most nutrient dense options Israel has to offer. Happy navigating fellow fresh sabras xoxo

Chicken & Wine Sauce

Servings: Six to Eight


For the chicken:
1 kg boneless skinless chicken breast, cut thinly*
salt and coarse black pepper to taste
1/2 cup flour of choice
1 tsp garlic powder
1 tsp paprika
1 tsp onion powder

For the sauce:
2-3 tbsp olive oil
1 large onion, diced
2 garlic cloves, minced
1 container of button or mini portobello mushrooms, sliced
1/2 tsp dried thyme
1/2 tsp dried basil
1 tsp onion powder
1 tsp salt
freshly ground pepper to taste
1/2 cup red wine
3 tbsp tomato paste
1 tbsp soy sauce
1 tbsp honey or maple syrup (optional)
1/4 cup chicken broth


1. Preheat oven to 180 degrees celcius and set aside a large pyrex baking dish
2. To prep the chicken, season each piece with salt and pepper. Be generous here, will add to the flavor tremendously.
3. Combine the flour with the remaining spices in a shallow dish or plate. Dredge each seasoned chicken fillet in the flour, making sure both sides are fully coated.
4. Heat a big frying pan with 1-2 tbsp of oil, and lightly fry the chicken on each side for 2 minutes per side, or until it begins to turn golden. You do not have to cook the chicken through in this step, it's just to give the chicken a nice crust before we add the sauce. Set the chicken aside in the pyrex dish.
5. In the same frying pan add the remaining oil oil and add the onions. Saute until they begin to soften.
6. Add the garlic and fry an additional 2-3 minutes.
7. Add the mushrooms and leave on a medium low flame until they have softened, about 5-7 minutes, mixing often.
8. Add the spices and ensure that everything has been coated evenly. Add the wine and allow to reduce in half, about 5 minutes.
9. Add the tomato paste, soy sauce, honey and broth. Mix well to combine and leave on a medium flame until it begins to simmer. Once the sauce has thickened, it's ready.
10. Pour the sauce over the chicken, cover the pyrex in foil and bake for 30 minutes.
11. Best served with a side of rice.

This recipe works great with skinless, boneless chicken thighs (pargit) as well, just be sure to up the baking time a bit to ensure the chicken is cooked through.

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