Go Back
–+ servings
garden vegetable chicken in a white wine sauce

Easy Garden Vegetable Chicken Schnitzel (Skillet Recipe)

  • GFGluten-Free
  • LCLow Carb
  • PPaleo
  • SFSugar Free
No ratings yet
This pan fried chicken smothered in a savory white wine sauce and packed with fresh summer vegetables is a easy and delicious weeknight meal option. It's all made in one pan and ready to go in less than 30 minutes!
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

For the chicken

  • 4 boneless skinless chicken breasts, butterflied and pounded thin, We recommend ButcherBox chicken
  • ½ cup gluten-free flour
  • 1 tsp sea salt
  • 1 tsp ground pepper
  • 1 tbsp garlic powder
  • 1 tbsp Italian seasoning
  • 1 tbsp grated parmesan cheese
  • 2 large eggs
  • 1 tsp milk
  • 1 tsp water
  • 1 tbsp olive oil
  • 2 tbsp butter

For the white wine garden vegetable sauce

  • 3 tbsp butter
  • 1 small red onion, diced
  • 1 carrot, peeled and sliced
  • ½ cup cherry tomatoes, halved
  • 1 cup fresh salsa
  • 1 package 6 oz fresh baby spinach
  • 1 cup white cooking wine
  • salt and pepper, to taste

Instructions

For the chicken

  • Take out 2 deep and wide bowls (baking dishes work well).
  • In one bowl, mix the flour with the following 5 ingredients
  • In the other bowl, whisk together eggs, 1 teaspoon milk and 1 teaspoon water
  • Start by dredging the chicken in the flour first, then the egg mixture, and back into the flour. Shake and coat chicken evenly. Set aside on a plate.
  • Heat the oil and 2 tablespoons of the butter in a large skillet over medium-high heat. Place the dredged chicken in the pan, and cook, turning once, until the chicken is golden and just barely cooked through, about 5 to 6 minutes total. Transfer the chicken to a plate and set aside.

For the white wine garden vegetable sauce

  • Melt butter in the pan. Add the chopped onions, carrots, and cherry tomatoes until onions are translucent, 2 to 3 minutes.
  • Add the fresh salsa and spinach, and season with salt and pepper; cook for another 2 minutes. Add in the white wine. Bring the liquid to a boil, then reduce the heat to medium, uncovered until the sauce is reduced, about 5 minutes.
  • Add the chicken back to the pan. Reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens a bit more, 2 to 3 minutes.

Equipment