Chicken in Garlic White Wine Cream Sauce |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I have had chicken in white wine cream sauce at a local restaurant and found it was probably my favorite chicken dish. I have searched in vain for a recipe that would include all the ingredients I now only vaguely remember. So, in desperation, I found a basic recipe and have adapted it. I have made this a few times and found it very close to what I remember. The only missing ingredient is cheese. I have yet to remember what cheese was used (other than it was a white cheese). Eventually I will experiment with adding cheese, but for now I am really pleased with this version. I hope you like it too. Ingredients:
4 boneless skinless chicken breasts |
2 tablespoons olive oil |
1/2 cup onion, chopped |
3 minced garlic cloves |
5 -6 fresh mushrooms, sliced |
1/4 cup butter |
1/4 cup white wine |
1 dash worcestershire sauce |
1 pint cream (heavy or light) |
salt and pepper |
1 teaspoon basil |
1 teaspoon parsley |
Directions:
1. Lightly brown both sides of chicken in olive oil.
2. Add onion, garlic, mushrooms, and butter and saute about 4-5 minutes until onions start to become translucent.
3. Add wine and Worcestershire sauce and cook an additional 2 minutes.
4. Lower heat and add cream, salt, pepper, basil, and parsley.
5. Too high of heat will cause the cream to curdle.
6. Simmer on low 20-25 minutes until done.
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