With supplies most usually found in your cupboard, you can prepare this delectable chicken in less than an hour.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons canola oil
- 4 skinless, boneless chicken breast halves, pounded 1/2-inch thick
- salt and pepper to taste
- 2 cloves garlic, minced
- 2 onions, sliced
- ½ cup white wine
- ½ cup chicken stock
- ¾ cup heavy cream
- 1 ½ teaspoons all-purpose flour
Instructions
- Heat the canola oil in a large skillet over medium-high heat. Season the chicken breasts with salt and black pepper. Arrange the chicken in the skillet and pan fry until golden brown, no longer pink in the center, and the juices run clear, about 10 minutes on each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer the chicken to a large platter, and cover with aluminum foil.
- Return the skillet to the stove and reduce heat to medium. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the white wine and scrape up any brown bits from the skillet with a spatula. Add the chicken stock, and continue to cook and stir until the liquid has reduced, about 5 minutes. Stir in the heavy cream and flour; cook and stir until thickened. Top the chicken with the sauce before serving.
Nutrition Facts
| Calories | 456 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 129 mg |
| Dietary Fiber | 2 g |
| Protein | 27 g |
| Saturated Fat | 12 g |
| Sodium | 96 mg |
| Sugars | 5 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
We LOVE this recipe! While I don’t like doing this, I had to make some changes based on ingredients I did/did not have on hand. I used about a pound of chicken tenderloins ( a tenderloin package from Costco), and prepared them as in the originally-published recipe. However, I cooked them until they were barely past pink (2-3 mins/side) because they will continue to cook when you have them on the platter covered with foil, and again when you put them in the sauce at the end to simmer. I used thinly-sliced vidalia onions and shallots – and, boy, were they sweet and luscious in the cream sauce! I also doubled the sauce. I put the tenderloins and their juices back in the finished sauce to simmer/heat up for a few minutes at the end and then served it over linguini. There wasn’t much left over, and the kids were putting dibs on it before they even left the table! And compliments are still flowing the next day! Thanks for the fabulous recipe!!
It also depends on the wine. I used a really nice moscato. I think what wine you use affects the final flavour a lot.
This is one of our favourites, easy to make and delicious, I only use one medium sized onion though and that was heaps, recommend this, so yummy!!!
My family loved this recipe! Will make again.
great recipe. but is missing two major elements of a scallopini. Lemon juice, and capers. i put about 1 tbsp lemon juice and probably 20 or so capers
i loved it! i used a Riesling wine and added capers!
My husband loved this! He raved about it several times after dinner was over. Of course he loves all creamy sauces. I used fat-free half and half to cut down on the calories. I will make this again.
This was delicious! I made the sauce with half and half and it came out nice and creamy and wonderful. When the sauce was completed, I mixed 2/3 of a pound of brown rice pasta into it and then served the chicken breast sliced on top. It was soooo good!! I also added some minced fresh parsley that I wanted to use up. That added even more flavor! Will definitely make this again!
This was great! I had to add a little more flour to get it to thicken up, but I think I added too much liquid, so that was my fault. I will be making this again!
Meghann, this was really good. I did follow your directions on putting the chicken into the oven after browning (I used a combo of butter and olive oil) while finishing the onions. When I fixed the onions, I added the garlic too soon, so use caution because you do not want burned garlic. I used a little more butter for the onions, too, to help with the caramelizing. I was lucky to be making this dish when Vidalias are in season–they are so good. When I went to make the sauce, it just called out to me to add something, so I used a little garlic powder and a few sprinkles of tarragon. I made the sauce a little more in bulk for the meal we were having so that I could pour some over some capellini. Yum! We have some leftovers for another night! Thanks, Meghann!
I just wanted add a note to my recipe. Two important steps were changed when the recipe was published so I want to clear that up. I brown the chicken in the skillet, cover with foil and finish it in the oven so I have time to caramelize the onions. I don’t fully caramelize them as that would take a while to do, but I cook them for a lot longer than “soft and translucent” to get more flavor from them. They should be pretty mushy. We also like the dish a bit more garlic-y now, so I add a good bit of garlic powder to the cream sauce as it is thickening. Thanks for trying this recipe! I hope this info is helpful 🙂
Not much flavor.
This recipe is awesome! We loved it. Had everything already, no need to go out and purchase ingredients. Great flavor. I will make this again and again! Thanks Meghann!