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Sauté Chicken Breast with Wine Sauce over Pasta


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Rate this recipe 4.6/5 (16 Votes)


  • 6 Thin Chicken breast
  • 1/2 cup of flour
  • 1/2 cup of chicken broth
  • 1/2 cup white cooking wine
  • 1/2 tablespoon of garlic powder
  • 1 tablespoon of adobo seasoning
  • 3 tablespoons of oil
  • Salt and pepper to taste
  • 2 stalks of celery, thinly sliced
  • 1 medium onion, thinly sliced
  • 1 stick of butter (8 tablespoons)
  • 2 tablespoon of butter (for the sauce that goes over the chicken breasts)
  • Basil for garnishing
  • 1 lb. of spaghetti
  • Locatelli shredded cheese



Step 1

Heat oven to 350 degrees. Heat oil in a non-stick pan. Mix flour, salt & pepper, garlic powder and adobo seasoning all together in a Ziploc bag. Place chicken breast one at a time in bag to coat chicken with flour mixture; then add the chicken breast to the heated oil and cook about 2 minutes on each side just to brown. When chicken breast are browned, set aside in an oven safe pan. Add ½ cup of wine to hot pan and reduce to half, add chicken broth to wine mixture to pick up all the chicken bits and cook another minute. Add 2 tablespoons of butter to wine mixture and cook about one more minute. Then pour wine mixture over chicken and place in oven to cook about 10 minutes
In a large pan cook the spaghetti to al dente, strain pasta and place aside. In the pasta pan add 1 stick of butter and sauté the celery and onions just to get the onions translucent and the celery soft, about 4-5 minutes, then add the pasta back into the pan and toss to combine the butter, celery and onions and pasta all together and then plate the pasta mixture. When chicken is done, put chicken on top of pasta, garnish with basil and shredded cheese and serve.

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