Ingredients
-
4
-
2
-
1/2
-
3
-
5 - 6
-
1/4
-
1/4
-
1
-
1
-
-
-
-
-
-
Directions
Chicken in Garlic White Wine Cream Sauce,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.,We loved it. I had roasted turkey left over and wanted to dress it up with more flavor. I made this, poured it over the turkey and put in the oven for about 10 minutes. Sauce thickened and the taste was delicious.,Loved it!! I went a little heavier on the garlic and omitted the worchestershire, both due to personal taste preferences. At the end, I added 2 big handfuls of spinach to the sauce and let it wilt down before removing from heat. Note: if using skinless boneless thighs, I suggest pouring off some of the fat after browning the meat. Enjoy!
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Steps
|
1
Done
|
Lightly Brown Both Sides of Chicken in Olive Oil. |
|
2
Done
|
Add Onion, Garlic, Mushrooms, and Butter and Saute About 4-5 Minutes Until Onions Start to Become Translucent. |
|
3
Done
|
Add Wine and Worcestershire Sauce and Cook an Additional 2 Minutes. |
|
4
Done
|
Lower Heat and Add Cream, Salt, Pepper, Basil, and Parsley. |
|
5
Done
|
Too High of Heat Will Cause the Cream to Curdle. |
|
6
Done
|
Simmer on Low 20-25 Minutes Until Done. |
