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Hey there, cooking pals!
Are you in the mood for something fancy but super easy? I’ve got just the dish for you!
Today, I’m sharing my delicious chicken in white wine sauce recipe.
It’s rich, flavorful, and perfect for impressing your friends or treating yourself.
Best part? It comes together in no time at all!
Let’s dive into this tasty adventure!
Ingredient Substitutions
For the chicken breasts, boneless skinless chicken thighs can be used as a flavorful alternative. Thighs are more forgiving when cooked and tend to stay juicier. Adjust cooking time slightly as thighs may take a few minutes longer to cook through.
Vegetarians could use firm tofu or seitan, though this would significantly alter the dish’s flavor profile.
For the white wine, chicken stock with a splash of white wine vinegar can be substituted to create an alcohol-free version. This maintains a similar tangy flavor while reducing alcohol content.
The heavy cream can be replaced with coconut cream for a dairy-free option. This substitution adds a subtle coconut flavor that complements the other ingredients well. Use the same amount of coconut cream as you would heavy cream. These alternatives accommodate various dietary needs while preserving the dish’s creamy, savory essence.
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 30-45 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 100-110 g
- Fat: 80-90 g
- Carbohydrates: 20-30 g
Ingredients
- 4 chicken breasts
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tbsp vegetable oil
- 8 chestnut mushrooms – sliced
- 1 small onion – peeled and chopped finely
- 3 cloves garlic – peeled and minced
- 1/4 tsp dried thyme – or 2 sprigs fresh thyme
- 1/2 cup (120ml) white wine
- 1/2 cup (120ml) chicken stock
- 3/4 cup (180ml) double/heavy cream
- Saute potatoes
- Steamed green beans
- Fresh thyme
Step 1: Season the Chicken Breasts
Begin by seasoning both sides of 4 medium chicken breasts with ½ teaspoon of salt and ½ teaspoon of pepper.
Ensure the seasoning is distributed evenly across each piece for balanced flavor.
Step 2: Sear the Chicken
Heat 2 tablespoons of vegetable oil in a large frying pan over medium to high heat.
Once the oil is hot, add the seasoned chicken breasts to the pan.
Cook them until they are golden on each side, which should take about 6-8 minutes.
Note that the chicken doesn’t need to be fully cooked at this point.
Step 3: Sauté the Vegetables
Move the chicken breasts to one side of the pan.
Add 1 finely diced small onion and 8 sliced chestnut mushrooms to the same pan.
Sauté the vegetables for approximately 3 minutes until they are lightly softened.
Step 4: Add Aromatics and Deglaze the Pan
Stir in 3 minced cloves of garlic and ¼ teaspoon of dried thyme (or 2 sprigs of fresh thyme) and cook for about 30 seconds until fragrant.
Pour in ½ cup (120 ml) of white wine and increase the heat to high.
Bring the mixture to a boil, then let it simmer until almost all of the liquid has evaporated, about 5 minutes.
Step 5: Create the Cream Sauce
Stir in ½ cup (120 ml) of chicken stock and ¾ cup (180 ml) of double or heavy cream.
Allow the mixture to heat through for 2-3 minutes.
During this time, check to ensure the chicken is fully cooked through.
Step 6: Serve the Dish
Once the chicken is cooked, turn off the heat.
Plate the chicken on individual serving plates and generously spoon the sauce with the sautéed vegetables over the top.
For a complete meal, serve with sautéed potatoes and steamed green beans.
Garnish with fresh thyme before serving, if desired.
