"Creamy" Saucy Chicken

"Creamy" Saucy Chicken


  • 4 boneless, skinless chicken breasts, pounded to an even thickness
  • kosher salt & pepper
  • 1 tablespoon olive oil
  • 1 yellow onion, finely chopped (about 1/2 cup)
  • 2 cloves garlic, grated or finely chopped
  • 3 cups white wine (optional)
  • 1/3 cup Simon's Secret Sauce (any flavor)
  • 1 tablespoon butter (optional)
  • chopped chives for garnish, (optional)


Heat your cast iron skillet over medium heat. Season the chicken with salt and pepper.

Add the olive oil, then cook the chicken about 8 minutes per side, until golden brown and the internal temperature reaches 165ΒΊ degrees. Transfer the cooked chicken to a plate.

In the same skillet, add the onions and season with salt and pepper. Cook for about 4 minutes, or until the onions soften and turn translucent. Add the garlic cloves, and cook just 30 seconds.

Add the white wine, Simon's Secret Sauce, and stir to combine. Cook until the sauce has reduced by half, will take about 5 minutes. Turn the heat to low, then add the butter (optional). Whisk to combine. Add the chicken back to the skillet to warm thru.

Serve the chicken warm, topped with the Simon's Secret Sauce and chopped chives. I love this on top of white rice and mashed potatoes.

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