Chicken with Creamy Wine Sauce

Posted on Dec 21, 2015

Chicken with Creamy Wine Sauce

Serves - 4


  • 4 each chicken breasts, butterflied
  • 1 c flour
  • 1 c white wine
  • 2 lemons, juiced
  • 2 tbsp butter
  • 2 tbsp heavy whipping cream
  • 1/2 onion
  • 4 c spring mix
  • 2 tbsp olive oil


Pound the butterflied chicken breasts between 2 pieces of plastic wrap. Set your FireDisc to medium high heat, add the oil and prepare the chicken. Dredge the chicken in flour and pan sear both side 3 minutes per side.

With the chicken in the pan add the white wine, butter and lemon juice. Cook for another 5 minutes. Plate chicken over the spring mix, top with sauce in the FireDisc and then add the onions to the FireDisc. Sauté quickly over high heat with a pinch of salt for about 3 minutes. Top chicken with onions and enjoy!