White wine sauce with creamy, meaty chicken. Over rice, please.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ¼ cup butter
- 4 bone-in chicken breast halves, with skin
- 1 ½ cups chicken stock, or as needed
- 1 cup dry white wine
- 4 cloves garlic, peeled
- 1 tablespoon all-purpose flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup heavy cream
Instructions
- Melt butter in a large skillet 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 skillet until it is reduced to about 1 1/2 cups. Whisk cream into the reduced liquid, breaking up the garlic cloves as much as you can. Return chicken to the pan, and heat through.
Nutrition Facts
| Calories | 653 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 225 mg |
| Dietary Fiber | 0 g |
| Protein | 43 g |
| Saturated Fat | 24 g |
| Sodium | 1040 mg |
| Sugars | 1 g |
| Fat | 45 g |
| Unsaturated Fat | 0 g |
Reviews
I added some diced sweet onion and I had some capers that I tossed in after I added the cream and whisked while the sauce thickened.
Tender and juicy chicken . Sauce was very tasty. I grilled the chicken instead of broiling. Next time I’ll just brown it in the broiler.
Yes, made this today. I and my family enjoyed it. Tasty. Highly recommend it.
We both thought this was pretty great. I think next time I would use boneless/skinless breasts, or maybe even thighs, since my largest skillet almost didn’t hold all 4 of the (admittedly, giant) bone-in breasts that I bought.
This recipe is amazing!! I made it exactly as the recipe is written, with the exception of using boneless, skinless chicken breast. It was delicious!
Complete hit in my home. My children ask for it as a birthday meal. We pair ours with garlic mashed potatoes . delicious!
I made it exactly how it was suppose to be made minus I only had 2 breast with skin and bone. I made the sauce for 4. I did like it very much, but my own error I did not check if the chicken was done and it had cooked before time was up and I almost burned the sauce. I added more chicken broth then then checked the chicken which was done and did the heavy cream. I just had to let it reduce. Not to myself. Check the chicken. Good not much I would change. Chicken tender and I don’t much care if skin is soggy or not. Ate it anyway.
I didn’t have cream so I used milk. And only had boneless, skinless chicken breasts. Very tasty! A little time consuming to reduce the broth but all in all it’s a keeper.
This was fabulous! As many others have said, the sauce is incredible. I followed the recipe exactly (except I did broil the chicken for a few minutes to crisp the skin). My family loved it. I will make this again and again! Thank you for sharing the recipe.
Delicious and very easy to make. Next time I will try to perhaps add some celery for some color but it was fantastic as it was. YUM! My husband said this is a “Keeper!”
Easy to make and it tastes great.I substituted wide egg noodles because I was out of rice.
Too bland for my family. Won’t make again.
Very good. Used skinless chicken breasts and it came out tender and yummy. Will definitely make again.
This was good, the meat was extremely tender and delicious. Used chicken quarters, subbed half the butter with olive oil, used nonfat Greek yogurt instead of heavy cream and added some onion and mushroom. Served with Jasmine rice and steamed broccoli and cauliflower. Thanks for sharing!
Made this the other night and it was very good although my hubby said it was to buttery (meaning unhealthy). I used 3/4 c milk & 1/4 c butter as a substitute because I didn’t have heavy cream. I also used chicken legs (thighs & drums), very tender. I will make this again but maybe try 1/4 c olive oil instead of butter as another reviewer suggested. Thanks for the recipe!
Really good recipe, will definitely be making again. I noticed that the sauce base was really close to one that I use for making sauteed mushrooms, so I sliced some up and tossed them in. Turned out fantastic 🙂
Really yummy! I made exactly as stated, except at the point that you take the chicken out, once cool enough to handle, I shredded it and put back in the sauce. I thought my kids would appreciate that! I did use bone in and skin on chicken, I am sure that gave it more flavor somehow! The sauce never got very thick, but I served over rice and it was rather soupy, but delicious. Flavor was very good. My family (including my 3 year old) loved it. I will make again.
Very easy to make and the family really liked it. I added an onion and used half and half rather than heavy cream.
Wonderful intense flavour. Easy to make as a weeknight meal. Very rich tasting and delicious. I have already made this many times for my family and company and have had guests ask me for this recipe. Thanks for posting.
This is one of my new favorite dishes!! I made it according to the recipe and I wouldnt change a thing! I plan to make this when I guests over next. Its devine!!
This dish..though I was a little hesitant at first…came out fantastic! For those of you who did not use bone-in with skin, you are certainly not getting the full effect. I used 5 garlic cloves when cooking the chicken, and did not have a lid for the skillet I used, so I had to use tin foil…never have I cooked a more juicy, perfect piece of chicken…it was to die for. After removing the chicken (mine only needed 30 mins), I sprinkled a bit of garlic salt and cracked pepper over the mixture before adding the cream…and I didn’t quite boil down to 1 1/2 C, I just used a bit more heavy cream and a little more patience (I would advise you use at least 2 cups of the liquid anyway, you might need the extra gravy..why not? You’re already consuming most of your caloric intake for the day!). This dish does take awhile to complete. I served this over homemade garlic mashed potatoes and I don’t know what could be more fitting, but if you’re more of a rice person, I’m sure its just as great with the sauce. If your sauce is runny, like alot of people have mentioned, I would highly advise that when its at a point that its coating your spoon adequately, take the pan off, remove the chicken and set the pan aside for about 10 mins…the sauce will thicken upon standing. Thanks for the great recipe!