I love this for a luxury dinner served with sauteed potatoes and greens.
Free printable recipe with extra hints and tips here: https://www.kitchensanctuary.com/chicken-in-white-wine-sauce-with-mushrooms/
Ingredients for the creamy chicken:
4 chicken breasts
½ tsp salt
½ tsp pepper
2 tbsp vegetable oil
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
½ cup (120ml) white wine
½ cup (120ml) chicken stock
¾ cup (180 ml) double/heavy cream
To Serve:
Saute potatoes
Steamed green beans
Fresh thyme
Method:
Season both sides of the chicken breasts with the salt and pepper.
Heat the oil on a large frying pan (skillet) over a medium/high heat.
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 the 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.
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.
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