Friday, 18 February 2011

Chicken In White Wine Cream Sauce


4 large skinless chicken breasts
2 tbsp Olive Oil
1 small finely chopped white onion
1 crushed clove garlic
2 tsp Dijon mustard
1/2 glass white wine
1 tsp salt
250ml fresh cream


The first thing to do is to take each chicken breast, remove the skin, butterfly them and pound with a wooden mallet or bottle until they are about 1-1.5cm thick. Heat the oil in a large pan and fry the chicken until golden brown on both sides. Remove the chicken and add the finely chopped onion to the pan.  Brown the onion being careful not to burn it.  Add the the garlic and the mustard and stir well.  Add the white wine and salt. Cook and reduce for about 5 minutes on high heat.  Reduce the heat to medium and add the cream.   Allow this to simmer for another 5 minutes until the cream has thicken.  Do not boil the cream.  Return the chicken to the pan and spoon the cream sauce over to coat the chicken.  Serve with preferred pasta.  Serves 4.

I sometimes replace the cream with fat free yogurt as a healthier option. 


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