About this recipe:This is just what the title suggests. All my family love it! We usually serve it with rice, but it also goes well with baby potatoes. The trick is to simmer the sauce slowly and let it reduce till it thickens, so the flavour really develops. I also find that cheap sweet wine works best, like Liebfraumilch!!
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Method Prep:10min › Cook:45min › Ready in:55min
Brown the diced chicken breasts in a little butter and oil in a large frying pan or wok. When the chicken is just cooked, set aside.
In the same pan sweat the onion and mushrooms till softened, add the garlic and then set aside with the chicken.
Deglaze the pan with a little of the wine, remove from the heat, and add half of the cream. Return the pan to a low heat and reduce the cream at a gentle simmer.
Once the cream is starting to thicken, return the other ingredients to the pan, and continue to simmer gently, gradually adding the remaining cream and wine till the consistency and flavour is to your liking. There is no "Right" or "Wrong" result, just keep tasting!
Add a little salt to develop the flavour, and taste again! Add black pepper to suit yourself. I always adjust this as I go along; it's all in the taste. if yIu think it needs more garlic or wine, then add some!
Serve on a bed of fluffy rice, maybe with some garlic bread. Enjoy.
Patience is the key. Let the recipe reduce slowly, adding wine, cream and seasoning a bit at a time, and KEEP TASTING!
Excellent, as the man says patience is a virtue, made this last night and am informed it is the best white wine and cream sauce ever. Have to say plates licked clean, you can't rush this but the rewards for patience are amazing. - 20 Oct 2016