Seasoned Oven-Roasted Chicken In White Wine Sauce
Serving Size / Yield
- 1/3 C finely chopped onion
- 1/2 C chicken broth
- 1/4 C dry white wine
- 2 Tbs. white wine vinegar
- 2 Tbs. butter
- 2 tsp. chives, finely chopped
- Nonstick cooking spray
- 8 boneless, skinless chicken breast halves
- 1 Tbs. olive oil
- 1 1/2 tsp. parsley flakes
- 1 tsp. seasoned salt
- 1 tsp. garlic pepper
- 1 tsp. dried basil leaves
- 1 garlic, minced
- Lemon wedge, for drizzle
Heat oven to 400 degrees. Spray a baking pan with nonstick cooking spray.
Heat a skillet over medium-high heat. Add finely chopped onion and sauté for 2 minutes. Bring chicken broth, white wine and white wine vinegar to a boil and cook for about 5 minutes. Remove from heat and stir in butter and chives.
Brush both sides of chicken with oil. Season with parsley, seasoned salt, garlic pepper, basil and garlic. Place on baking pan. Pour white wine sauce over chicken.
Bake uncovered for 25 to 35 minutes, or until chicken is thoroughly cooked.
Serve warm with a lemon wedge to drizzle over chicken.