Chicken in White Wine Sauce
Pan-fried chicken in a creamy white wine and garlic sauce with mushrooms, perfect for date night.
Equipment
- large frying pan (skillet)
Ingredients
- 2 teaspoon oil (I use avocado oil)
- 4 pieces chicken breasts
- 0.5 teaspoon salt
- 0.5 teaspoon pepper
- 8 pieces chestnut mushrooms sliced
- 1 small onion peeled and chopped finely
- 3 cloves garlic peeled and minced
- 0.25 teaspoon dried thyme or 2 sprigs fresh thyme
- 120 ml white wine (½ cup)
- 120 ml chicken stock (½ cup)
- 180 ml double (heavy) cream (¾ cup)
- fresh thyme To serve
Instructions
- Heat the oil on a large frying pan (skillet) over a medium/high heat.
- Season both sides of the chicken breasts with the salt and pepper.
- Add the chicken breasts to the pan and cook on both sides until golden (about 6-8 minutes). They don’t need to be cooked through at this point – they’ll continue cooking in the sauce.
- Add the onion and mushrooms to the pan and cook for 3 minutes, until lightly softened.
- Stir in the garlic and thyme and cook for 30 seconds.
- Add the wine and turn up the heat to high. Bring to the boil, then simmer until almost all of the liquid has evaporated (this will take about 5 minutes).
- Stir in the stock and cream and heat through for 2-3 minutes.
- Check the chicken is cooked by checking it's no longer pink in the middle, then turn off the heat and place the chicken breasts on 4 plates.
- Spoon over the sauce and serve with your choice of sides (I love green beans and sauté potatoes with this dish). Sprinkle over the fresh thyme and serve.
Notes
Make Ahead: Yes, this dish can be made the day before. Cook as per the recipe, then cool, cover and refrigerate for up to 24 hours. To reheat, cover and place in the oven at 160 °C/320 °F for 20–25 minutes, or warm gently on the hob until the chicken is piping hot throughout. Add a splash of stock or cream to loosen the sauce, as it will thicken on standing. Freezing: This chicken in creamy white wine sauce also freezes well. Cook the dish fully, then cool, cover and freeze. Defrost overnight in the fridge, then let it sit at room temperature for about an hour before reheating to take the chill off the chicken. Reheat, covered, at 160 °C/320 °F for 20–25 minutes, or on the hob, until hot all the way through. Again, stir in a splash of cream or stock if the sauce has thickened too much.
Nutrition
Serving: 1servingCalories: 481kcalCarbohydrates: 7gProtein: 51gFat: 25gSaturated Fat: 13gCholesterol: 206mgSodium: 814mgFiber: 1gSugar: 2g
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