Chicken in white wine wauce
This creamy chicken dish is both light yet hearty, making it a great meal to bridge the gap between winter and spring.
Ingredients
- 2 chicken breasts
- 1 large onion
- 2 garlic cloves
- 200g/7oz mushrooms, about 10–15 mushrooms
- knob unsalted butter
- pinch dried mixed herbs
- 250ml/9fl oz white wine
- 250ml/9fl oz single cream
To serve
- A salad or vegetables of your choice – we like to pair this dish with some classic roasted sweet potato and blanched tenderstem broccoli.
Method
- Place a large cooking pot over a high heat and add the oi. Once hot, add the chicken and season with a little pepper. Brown on all sides until golden.
- While the chicken is frying, peel and chop the onion and garlic and slice the mushrooms.
- Reduce the heat slightly and add the butter. When it begins to foam, add the onions, season with salt and pepper and fry for 3-4 minutes until softened. Add the garlic, cook for 1 minute then add the mushrooms. Fry for 3-4 minutes until softened then stir in the herbs.
- Pour over the wine and bring to the boil. Return the chicken and bacon to the pan, plus any resting juices and cook over a medium heat for 3-4 minutes. Add the cream, bring to the boil then simmer for 10 minutes.
- Remove from the heat and serve the creamy chicken with your chosen side.
To pair this delicious dinner with one of our favourite desserts, try this five step mini pavlova recipe.
