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Chicken in Wine and Cream Sauce

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Saved in 41 recipe boxes and 11 cookbooks
add your photo of this recipe! Chicken in Wine and Cream Sauce Chicken in Wine and Cream Sauce Chicken in Wine and Cream Sauce Chicken in Wine and Cream Sauce

Loved it, classic french style, simply prepared with a flavor packed jus. One change I made was to brown the chicken breast in a non-stick pan (and then finish cooking by popping it into the oven) before making the sauce to build extra flavor.

Yield

4

servings

Prep

15

min

Cook

25

min

Ready

40

min

Trans-fat Free, Low Carb, Sugar-Free
 

Ingredients

4each chicken breast halves, boneless and skinless
4tablespoons butterVideo melted
1x salt *
1x white pepper *
1x garlic powder *
1x wine *
Sauce
2each shallots finely chopped*
2cloves garlicVideo pressed
1tablespoon butterVideo
¼cup white wine dry*
¼cup chicken broth undiluted
2tablespoons parsley leaves
1pinch thyme *
1cup cream
1teaspoon lemon juice
* not incl. in nutrient facts

Directions

Dust chicken lightly with flour and baste with 4 tablespoons melted butter.

Sprinkle with salt, white pepper, and garlic powder.

Place chicken in a 9 by 13 inch roasting pan and bake in a 325℉ (160℃) oven for about 15 to 20 minutes or until just cooked through.

Do not overcook.

Meanwhile, sauté shallots and garlic in butter until the shallots are soft, but not browned.

Add wine and broth and cook over medium-high heat until the liquids have reduced to about one-half.

Add the remaining ingredients and simmer sauce until slightly thickened, abot 3 minutes.

Place the warm chicken on a lovely platter and spoon the sauce over all.

First published: last updated: 2015-02-09

5 stars - based on 1 ratings, best: 5, worst: 0, reviews: 1

Reviews

+1

almost 4 years

Loved it, classic french style, simply prepared with a flavor packed jus.

One change I made was to brown the chicken breast in a non-stick pan (and then finish cooking by popping it into the oven) before making the sauce to build extra flavor.

That way I could use the same pan to cook the shallots (I used onion and fresh garlic) and add the wine to deglaze and scrape up all those flavorful brown bits. I then served with blanched carrots and some crusty bread to sop up the sauce.

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Nutrition Facts

Serving Size 186g (6.6 oz)
Amount per Serving
Calories 40065% of calories from fat
 % Daily Value *
Total Fat 29g 45%
Saturated Fat 17g 86%
Trans Fat 0g
Cholesterol 151mg 50%
Sodium 212mg 9%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 59g
Vitamin A 21% Vitamin C 8%
Calcium 9% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

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