Monday, February 21, 2011

Saute chicken in white wine cream sauce

This is a simple weeknight dinner, but in fact would be good for company too.  I had chicken thighs (really my favourite part of the chicken), but you could use breasts or a mixture of chicken pieces.

Serves 3

  • 6 chicken thighs or equivalent
  • 3 green onions or shallots
  • 1/2 cup of chicken stock
  • 1/4 cup of white wine (then you can drink the rest with dinner)
  • 2 tablespoons of 1/2 and 1/2 cream

Brown the chicken pieces skin side down in a non stick frying pan.

If this is an oven proof frying pan throw into a 400 oven, if not turn down the heat a little and put on a lid and cook until the chicken is cooked through about 20 minutes to 1/2 an hour.

Take the chicken out of the frying pan and place in a serving dish and keep warm.  Pour off most of the fat and add the chopped green onion.

Scrape up all the good sticky brown bits then add the wine and chicken stock.

Stir it around on a fairly high heat until it has concentrated down a bit and has thickened slightly. Then turn the heat off and stir in the cream.  It is very little and only 1/2 and 1/2 it is almost healthy.

Pour over the chicken and serve. Simple quick and delicious.

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