Chicken in White Wine Sauce
Pan-fried chicken in a creamy white wine and garlic sauce with mushrooms, perfect for an impressive date night dinner.
Equipment
- Large frying pan (skillet)
Ingredients
Main Ingredients
- 2 teaspoon oil (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)
To Serve
- fresh thyme
Instructions
Cooking Steps
- 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. Sprinkle over the fresh thyme and serve.
Nutrition
Serving: 1plateCalories: 550kcalCarbohydrates: 10gProtein: 40gFat: 40gSaturated Fat: 20gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 120mgSodium: 600mgPotassium: 800mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 60mgIron: 2mg
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