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Photo of Chicken in white wine sauce by WW

Chicken in white wine sauce

Total Time
55 min
20 min
35 min
Cooking with dry white wine causes its flavour to transfer to the chicken and enhancing the flavours of this dish.


Skinless chicken breast

720 g, (buy 4x 200g), fat trimmed

Baby potatoes

400 g, (chat), halved

Olive oil

1 tbs


1 whole, thinly sliced


1 clove(s), crushed

Dry-style white wine

125 ml, (1/2 cup)

Chicken stock

½ cup(s), (125ml)

Light cream

150 ml

English spinach

1 bunch(es), chopped

Oil spray

3 x 3 second spray(s)


  1. Preheat oven to 200°C or 180°C fan-forced. Lightly spray a baking tray with oil. Arrange potato, in a single layer, on prepared tray. Lightly spray with oil. Bake for 35 minutes or until golden and tender.
  2. Meanwhile, heat oil in a deep non-stick frying pan over medium heat. Add chicken and cook for 2–3 minutes each side or until golden. Transfer to a plate. Add leek to pan and cook, stirring, for 3 minutes or until softened. Add garlic and cook, stirring, for 1 minute or until fragrant.
  3. Add wine and bring to the boil. Cook for 2 minutes or until slightly reduced. Add stock, cream and chicken. Reduce heat and simmer, covered, for 10 minutes or until chicken is cooked through.
  4. Meanwhile, lightly spray a large non-stick frying pan with oil and heat over high heat. Add spinach and cook for 2 minutes or until wilted. Serve chicken with sauce, potatoes and spinach.


TIP: Wash spinach before chopping and leave a little water clinging to the leaves to help the cooking process.