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Chicken in white wine sauce

Chicken in white wine sauce in a baking dish

Chicken in white wine sauce

Name: Chicken in white wine sauce
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Ingredients: 4 chicken breasts skin left on; 2-3 tbsp olive or rapeseed oil; 1 onion finely chopped; 3 garlic cloves crushed or finely grated; 1 tbsp dried mixed herbs; 1 tbsp plain flour; 200ml white wine; 250ml chicken stock; 125ml double cream; chopped parsley to serve (optional)

Good Food team

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Serves 4

Easy

Prep: 20 mins

Cook: 40 mins

A star rating of 4.8 out of 5.68 ratingsRate

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Serve tender chicken in a creamy wine sauce alongside rice or potatoes and your favourite veg – a perfect midweek meal for the whole family

Egg-free

Low sugar

Nut-free

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Ingredients

Nutrition

Units:

MetricUS

4 chicken breasts

skin left on
2-3 tbsp olive or rapeseed oil
1 onion

finely chopped
3 garlic cloves

crushed or finely grated
1 tbsp dried mixed herbs
1 tbsp plain flour
200ml white wine
250ml chicken stock
125ml double cream
chopped parsley

to serve (optional)

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Nutrition: Per serving

kcal502
fat30g
saturates12g
carbs9g
sugars4g
fibre1g
protein39g
salt0.58g

Method

step 1

Season the chicken all over with salt and freshly ground black pepper. Heat 2 tbsp of the oil in a large lidded frying pan over a medium heat and fry the chicken, skin-side down, for 8-10 mins until the skin is golden. Turn the chicken over and cook for 6-8 mins more until golden all over. Remove to a plate and set aside.
step 2

If the pan is dry, drizzle in another 1 tbsp oil, then reduce the heat to medium-low and fry the onions for 8-10 mins until softened but not golden. Stir in the garlic and cook for 1 min more, then add the herbs and cook for another minute. Stir in the flour, then pour in the wine and simmer for 2-3 mins until the alcohol has evaporated. Stir in the stock until everything is combined, then bring the mixture to a simmer and return the chicken breasts to the pan, skin-side up. Cover and simmer for 15-20 mins until the sauce has thickened slightly and the chicken is cooked through. Stir in the cream, return to a simmer, then remove from the heat and scatter over the parsley, if using.

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A star rating of 4.8 out of 5.68 ratings

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