I have never much cared for Italian cuisine. I could leave pasta, the red sauce, and the rich meat sauce alone. Oh but this was until I met an Italian who cooks authentic Italian food. Sharon, our associate pastor and dear friend, introduced me to authentic Italian cuisine about five years ago now. I have tried the best fresh ingredients and flavors. With Sharon’s permission I am sharing this gem of a recipe!
Something I’ve noticed about Italians and the way they cook: It must be made in love! 
From listening to her stories about her family and seeing her love pour out onto us I know that these dishes are more than just making a meal. It is about showing people you love them and wanting to sit down and fellowship with them.
This recipe has been my favorite thus far (and trust me, I have had some amazing dishes).
The Italian name for this dish is: Pollo zia Vivian in salsa di vino bianco which translates to…
Aunt Vivian’s Chicken in White Wine Sauce
- 4-6 Boneless Chicken Breasts
- 1 cup olive oil (approximately)
- 2 cups flour
- 1 stick butter
- 3 cloves garlic
- 1 tsp parsley
- 1/2 lemon
- 5 oz white wine (vino bianco)
- 6 chicken bouillon cubes
With a meat mallet pound the chicken breasts into flour (I put them in a ziploc bag).
Pour approximately 1/2″ of extra virgin olive oil in a large skillet. When the oil is very hot, add the chicken. Cook chicken until it turns white. Remove chicken to a separate plate.
Lower the heat and add the parsley and garlic into the pan. When the garlic turns transparent. Add the butter, wine, and the juice of the lemon letting it simmer on low.
In a mason jar (or container with a lid) add about 10-12 oz hot water & bouillon cubes, taking care to not burn your hand on the hot jar. Shake vigorously, then add 2 Tbs flour & cold water. Shake well. Add this mixture to the skillet. Pour over the chicken. Bake 20-30 minutes at 350 degrees. It should be bubbly and yummy!
This can served over mashed potatoes (that is my vote) or over pasta!
Hope you enjoy!
