top of page

Courtney's easy weeknight chicken in wine sauce

I learned this very simple chicken dish at the cooking school Le Pietre Vive in the hills of Siena Italy while I was traveling with my family.

Courtney's Easy Chicken in Wine Sauce

Why it's on our list

During the summer of '23, we took a family trip to Italy. My daughters had never been and I was beyond thrilled to experience the incredible food with them. It was imperative to me that we take a cooking class so after countless hours of research, a friend recommended the incredible Le Pietre Vive, a family owned B&B equipped with a cooking school, restaurant, home grown bee hives, and even truffle hunting experiences.

It was pure magic learning from their chef Alberto who did not speak a word of English. His incredible sous chef and translator helped us greatly as we prepared classic Italian Panzanella Salad, homeade pasta Nerano and this incredibly simple chicken dish with Madera wine.

My daughter, Reagan, who has a more discerning palette, to put it nicely, loved this dish and continues to love it when I make it on the regular. I typically use gluten free flour to keep down my bloat but let's be honest, it's better with regular four.


  • 1 - 1.5 lb chicken breast cut into cubes

  • 2 TLBS butter

  • 1 TLBS extra virgin olive oil

  • 1 cup Madera wine or Sherry wine

  • salt & Pepper

  • parsley for garnish


Cube chicken breasts into bite size pieces.

Salt and pepper chicken and dredge in flour

In a non stick or cast iron pan, heat butter and extra virgin olive oil medium high heat.

Once the oil is hot, add cubed chicken and brown for about 5 minutes. Depending on the size of your pan you might need to do this in batches.

Once chicken in golden brown, add Madera wine and stir. Reduce until sauce thickens and internal temperature of chicken is 160˚.

Sprinkle with parsley and serve.


Serve it up!

What is your go-to weeknight chicken? Send us a note!

Related Posts

See All


bottom of page