Chicken in White Wine Sauce


  • 2 (12 oz) boneless skinless chicken breasts
  • Salt and freshly ground black pepper
  • 1/3 cup all-purpose flour
  • 1 Tbsp olive oil
  • 4 Tbsp Danish Creamery European Style Unsalted Butter, cut into 1 Tbsp pieces, divided
  • 1 cup finely chopped yellow onion (1 small)
  • 2 tsp minced garlic (2 cloves)
  • 1 1/2 cups + 1 Tbsp low-sodium chicken broth, divided
  • 1 cup dry white wine, recommend Sauvigon Blanc
  • 2 tsp thyme leaves
  • 1.5 tsp cornstarch
  • 1 Tbsp minced fresh parsley


  • Slice chicken breasts in half through the thickness to create 4 portions total. Cover with plastic wrap and pound with a meat mallet to even out their thickness.
  • Heat oil in a 12-inch skillet over medium-high heat.
  • Place flour in a shallow dish. Season both sides of chicken breast portions with salt and pepper then dredge each side in flour, gently shake off excess flour.
  • Place chicken in skillet (spacing evenly apart) and cook until browned and cooked through, about 4 to 5 minutes per side (chicken should register 165 degrees in center of thickest portion). Note that if skillet seems dry when you turn chicken to second side then drizzle in an additional 1/2 Tbsp olive oil.
  • Transfer chicken to a plate and cover with aluminum foil to keep warm.
  • Return skillet to medium heat. Add 2 Tbsp butter and stir to melt.
  • Add onions and saute until tender and golden brown, about 5 minutes. Add garlic and saute 30 seconds longer.
  • Slowly pour in 1 1/2 cups chicken broth and the white wine while scraping up browned bits from the bottom of the pan. Stir in thyme leaves.
  • Bring to a simmer, then reduce heat to medium-low and let simmer until alcohol flavor has cooked off and sauce has reduced to about 1/3 it’s original volume, about 12 – 15 minutes.
  • In a small bowl whisk together remaining 1 Tbsp chicken broth with cornstarch until smooth. Once sauce in skillet has reduced stir in the cornstarch mixture and cook until thickened, while whisking, about 1 minute longer.
  • Melt remaining 2 Tbsp butter in sauce. Season sauce with salt if needed and pepper to taste.
  • Return chicken to sauce in skillet, spoon sauce over and sprinkle with parsley and serve.

Sunny’s Butter Chicken



1 cup Greek yogurt

2 tablespoon chili powder 

2 tablespoon ground cumin 

2 tablespoon turmeric 

2 tablespoon garam masala 

2 tablespoon hot Hungarian paprika 

Kosher salt and freshly ground black pepper 

2 pounds boneless, skinless chicken tenders, cut into 1-inch sections 

4 tablespoons salted butter 


1/2 cup crushed tomatoes

1 teaspoon sugar 

2 frozen ginger pods (or 2 inches ginger, grated) 

2 frozen garlic pods (or 2 cloves garlic, grated) 

3/4 to 1 cup heavy cream, at room temperature 

Kosher salt and freshly ground black pepper 


1/4 cup chopped fresh cilantro, plus more to garnish 2 cups cooked basmati rice 


  1. For the marinade: In a bowl, add the yogurt, chili powder, cumin, turmeric, garam masala, paprika, 2 teaspoons salt and a few grinds of black pepper. Stir until everything is one color. Scoop half into a large resealable bag and add the chicken. Leave on the counter at room temperature for 2 hours. Cover the remaining marinade and place into refrigerator.
  2. To cook the chicken: In a large pan with straight sides on medium-high heat, add the butter and then the chicken chunks from the bag, discarding the marinade. Cook, turning, until some parts are browned but most are still white, about 8 minutes.
  3. For the sauce. Add the crushed tomatoes, sugar, ginger and garlic to the pan. Things should be bubbly and hot. Stir to marry everything and when the pan smells like garlic and ginger, add the heavy cream and stir again until everything is the same color. Add in the remaining marinade from the refrigerator. Partially cover and simmer on low for 20 minutes.
  4. For serving: Stir in the cilantro and serve over rice with another sprinkle of cilantro.

Chicken Parmesan


  • 4 skinless, boneless chicken breast halves
  • salt and freshly ground black pepper to taste
  • 2 eggs
  • 1 cup panko bread crumbs, or more as needed
  • ½ cup grated Parmesan cheese
  • 2 tablespoons all-purpose flour, or more if needed
  • 1 cup olive oil for frying
  • ½ cup prepared tomato sauce
  • ¼ cup fresh mozzarella, cut into small cubes
  • ¼ cup chopped fresh basil
  • ½ cup grated provolone cheese
  • ¼ cup grated Parmesan cheese
  • 1 tablespoon olive oil


  • Step 1 Preheat an oven to 450 degrees F (230 degrees C).
  • Step 2 Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season chicken thoroughly with salt and pepper.
  • Step 3 Beat eggs in a shallow bowl and set aside.
  • Step 4 Mix bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set aside.
  • Step 5 Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides.
  • Step 6 Dip flour coated chicken breast in beaten eggs. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes.
  • Step 7 Heat 1 cup olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 2 minutes on each side. The chicken will finish cooking in the oven.
  • Step 8 Place chicken in a baking dish and top each breast with about 1/3 cup of tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle 1 to 2 tablespoons of Parmesan cheese on top and drizzle with 1 tablespoon olive oil.
  • Step 9 Bake in the preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).