Chicken breasts are pan-seared and then simmered in a cream and white wine sauce. Delicious served over white rice, mashed potatoes or with pasta.
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4 bone-in chicken breast fillets, with skin
350ml chicken stock or as needed
250ml dry white wine
4 cloves garlic, peeled
1 tablespoon plain flour
1 teaspoon salt
1 teaspoon pepper
250ml double cream
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Method Prep:15min › Cook:45min › Ready in:1hr
Melt butter in a large frying pan over medium-high heat. Add chicken breasts and cook until nicely browned on both sides. Pour in chicken stock and white wine, using enough chicken stock so that the chicken pieces are covered halfway to two thirds by liquid. Add whole garlic cloves. Reduce heat to medium-low, sprinkle flour over the top of the contents of the pan and cover with a lid. Simmer for 40 to 45 minutes, until chicken is cooked through.
When chicken is cooked through, remove to a dish and keep warm. Boil the liquid in the frying pan until it is reduced to about 350ml. Whisk cream into the reduced liquid, breaking up the garlic cloves as much as you can. Return chicken to the pan and heat through.