Chicken in White Wine Sauce Recipe
Pan-fried chicken in a creamy white wine and garlic sauce with mushrooms. Ready in 25 minutes, it makes an impressive date night dinner!
Servings: 4 people
Ingredients
- 2 tsp oil (I use avocado oil)
- 4 chicken breasts
- ½ tsp salt
- ½ tsp pepper
- 8 chestnut mushrooms sliced
- 1 small onion peeled and chopped finely
- 3 cloves garlic peeled and minced
- ¼ tsp dried thyme or 2 sprigs fresh thyme
- 120 ml (1/2 cup) white wine
- 120 ml (1/2 cup) chicken stock
- 180 ml (¾ cup) double (heavy) cream
To Serve:
- fresh thyme
Instructions
- Heat the oil on a large frying pan (skillet) over a medium/high heat.2 tsp oil
- Season both sides of the chicken breasts with the salt and pepper.4 chicken breasts, 1/2 tsp salt, 1/2 tsp 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.8 chestnut mushrooms, 1 small onion
- Stir in the garlic and thyme and cook for the 30 seconds.3 cloves garlic, ¼ tsp dried thyme
- 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).120 ml (1/2 cup) white wine
- Stir in the stock and cream and heat through for 2-3 minutes.120 ml (1/2 cup) chicken stock, 180 ml (¾ cup) double (heavy) cream
- 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.fresh thyme
Video
Notes
Make ahead & Freezer Instructions
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.
Serving it for two?
Halve all of the ingredients except for the chicken stock (keep that at 1/2 cup/120ml) and cook as per the recipe. Nutritional Information is per serving.Nutrition
Calories: 481kcal | Carbohydrates: 7g | Protein: 51g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 206mg | Sodium: 814mg | Fiber: 1g | Sugar: 2g
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