Haute Couture Cooking… Low Cal? Chicken Breasts in White Wine Sauce

by Kim Calhoun on March 14, 2010


Background of this Chicken recipe

In another life, I would be a chef. I love all those fancy ingredients and that fancy cookware.  I love the way professional chefs make dishes look too pretty to eat. I look for any excuse to use capers in a recipe. But, of course, I wake up in real life and I have to do what I can. :) I had a half a bottle of a white wine that my husband and I did not like for drinking.  However, I thought the remainder of it would make an excellent white wine sauce.

viognier-white-wineViognier White Wine

The white wine used was a Viognier. My first of the type. I had never even heard of it before I walked into my local wine store.The guy at the wine store told me that although it was made in Virginia that professors at the University of California use it to show Sommelier students what Viognier was supposed to taste like. I was not impressed. It had a really bitter finish that I could not appreciate no matter how hard I tried to like it. It is more full-bodied than most Chardonnays but not as dry.

Chicken Breasts in White Wine Sauce

If you google this, you will find thousands of recipes for this. Here’s my Weight Watchers take on it.

This is a 6 point recipe that serves 4.


2 Tbsp All Purpose Flour

Salt and Pepper to taste ( I used Truffle Salt and Ground Pepper)

1 lb. Boneless Skinless Chicken Breasts

2 tsp Extra Virgin Olive Oil

1 cup Mushrooms

1/2 cup Chopped Onions

1 cup White Whine

4 oz No Yolk Egg Noodles

1 cup Zucchini, julienne cut

1 Tbsp Capers

1/4 cup Dried Parsley


Combine flour, salt and pepper, coat chicken breasts with mixture. Shake off reserve excess flour. Heat oil in a large skillet over medium heat. Brown chicken on both sides, remove from skillet. Add mushrooms and onion to skillet, saute until tender. Stir in reserved flour, blend in wine. Bring to a boil, stirring frequently. Return chicken to skillet with 1 Tbsp parsley, zucchini and capers. Cover; reduce heat and simmer for 25 minutes or until chicken is tender. Serve over no yolk noodles; garnish with remaining parsley.

Additional tips for this recipe:

Picking a white wine for cooking:

The white wine sauce is only as good as the white wine. Now despite the fact that I didn’t like the Viognier to drink, it is an excellent wine and the full bodied flavor of it made a fine sauce without adding the extra calories. If you are going to make white wine sauce, buy a decent white wine to make it with. If you buy that white cooking wine in the grocery store, it won’t be as good. That stuff is one step above vinegar. :) If you imagine trying to make a fine espresso from rock gut Maxwell House, then you’ll know what I mean.

Beating the White Wine Flour Reduction Beast

People tend to think white wine reductions are difficult. But they are not if you remember to add the white wine slowly stirring constantly. If you just dump the white wine into the dry flour mixture, it will be lumpy. Add the white wine a little at a time and stir until dissolved into the flour before adding more wine.

Cut the chicken breast in half

Most frozen chicken breasts in the store are anywhere from 6 to 8 oz. A serving of chicken breast is 4 oz. or about the size of the palm of your hand. If you cut them you will get a more accurate serving and the chicken will cook faster.

Measure, Measure, Measure:

  • 1 oz of No Yolks Egg Noodles – 1 serving for this recipe – is about 3/4 cup cooked.
  • To keep this recipe at its 6 point rating up to 4 Tbsp of sauce may be used.
  • Please give me your comments on this recipe and the ways that you might have made it your own. You may choose to use butter instead of of olive oil, add carrots or shallots, leave out the capers… use a different white wine. Let me know what you discovered.

    Disclaimer: I do not speak on behalf of Weight Watchers International. I am not being paid for my endorsement of the products used in this recipe.
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    { 4 comments… read them below or add one }

    Tami Rhymes March 14, 2010 at 11:37 pm

    Kim, this looks great. My whole family LOVES capers, so this recipe will be a hit around here. Add some lemon, and this would be similar to my all time favorite purist recipe, Chicken Piccata. Thanks for sharing this – I’ll have it on the table very soon.

    Kim Calhoun March 15, 2010 at 9:26 am

    Thanks so much Tami. You’re right! A little lemon and you’ve have Chicken Piccata.

    Kristie March 21, 2010 at 8:48 pm

    Oh my!!!

    This sounds amazing! I have to make it, thanks for sharing it.

    Kim Calhoun March 21, 2010 at 8:55 pm

    Thanks so much. It is quite yummy! Hope you enjoy it.

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