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.
![](https://www.birchwoodhouse.org.uk/wp-content/uploads/2024/02/Chicken-800x1024.jpeg)
To pair this delicious dinner with one of our favourite desserts, try this five step mini pavlova recipe.