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Nutrition Facts

Serving Size 1 (320g)

Recipe makes 4 servings

Calories 554
Calories from Fat 387 (69%)
Amount Per Serving %DV
Total Fat 43.0g 66%
Saturated Fat 23.1g 115%
Monounsaturated Fat 15.0g
Polyunsaturated Fat 2.4g
Trans Fat 0.0g
Cholesterol 178mg 59%
Sodium 210mg 8%
Potassium 573mg 16%
Total Carbohydrate 8.3g 2%
Dietary Fiber 0.6g 2%
Sugars 1.6g
Protein 31.7g 63%

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Chicken in Garlic White Wine Cream Sauce

Recipe #83828 | 50 min | 10 min prep | add private note
(7) RATE IT NOW Print Recipe

By: Terry4food
Feb 13, 2004

I have had chicken in white wine cream sauce at a local restaurant and found it was probably my favorite chicken dish. I have searched in vain for a recipe that would include all the ingredients I now only vaguely remember. So, in desperation, I found a basic recipe and have adapted it. I have made this a few times and found it very close to what I remember. The only missing ingredient is cheese. I have yet to remember what cheese was used (other than it was a white cheese). Eventually I will experiment with adding cheese, but for now I am really pleased with this version. I hope you like it too.

SERVES 4 (change servings and units)

Ingredients

Directions

  1. 1
    Lightly brown both sides of chicken in olive oil.
  2. 2
    Add onion, garlic, mushrooms, and butter and saute about 4-5 minutes until onions start to become translucent.
  3. 3
    Add wine and Worcestershire sauce and cook an additional 2 minutes.
  4. 4
    Lower heat and add cream, salt, pepper, basil, and parsley.
  5. 5
    Too high of heat will cause the cream to curdle.
  6. 6
    Simmer on low 20-25 minutes until done.

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Featured Reviews for This Recipe

From: Jombikat

On Apr 18, 2008

My family loves this. I thicken the sauce a bit with corn starch about 5 minutes before it is done.

0 people found this review helpful

  • Was this review helpful to you? YES | NO

    • From: Chef #314327

    On Oct 28, 2007

    The flavor was really good, but the sauce was awfully thin.

    1 person found this review helpful

  • Was this review helpful to you? YES | NO

    • From: KIM WILSON

    On Aug 15, 2004

    I have been on a cooking kick lately, so i thought I'd try this. I read what you said about the cheese so I decided to add 1/2 cup of freshly grated parmesan to the cream sauce durring the last 10 mins. of simmering. It came out excelent. Thanks for posting, I'll be sure to make this again.

    3 people found this review helpful

  • Was this review helpful to you? YES | NO

    • From: AraStar

    On Nov 20, 2007

    To thicken up the sauce I added a bit of grated parmesan and this was absolutely great!! I made it with blackened chicken...YUMMM!!!

    1 person found this review helpful

  • Was this review helpful to you? YES | NO
    • Read all 7 reviews

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