Chicken in Wine Sauce
Tender cooked chicken in a delicious sauce that will be enjoyed any night of the week.
Servings: 4 servings
Ingredients
- 1 tablespoon oil I use avocado oil
- 1 1/2 lb thinly sliced chicken breasts filet regular chicken breasts thin
- 1/4 cup white wine Chardonnay
- 1/2 cup chicken broth
- 1 teaspoon cornstarch
- 1/4 cup heavy cream
- 4-6 oz mushrooms sliced in half (I use baby portabella)
- 1 sprig rosemary about 4" fresh or 1/2 teaspoon dried whole or chopped
- Salt and Pepper to taste
add broccoli or another green vegetable to round out the meal
Instructions
- Prepare the sauce so it's ready to go when you're ready to add it, in a 1 cup measuring cup add wine, chicken broth, and cornstarch and whisk until smooth.
- Heat skillet, I use cast iron as I like how it sears the chicken, add in the oil and place the chicken in skillet.
- Allow the chicken to brown on each side.
- Add in sliced mushrooms.
- Turn the temperature to medium-low, then add in the sauce and bring it to a simmer.
- Add in the cream and turn the chicken over to coat evenly.
- Add in the broccoli, cover with a lid, turn on low and cook until the chicken has an internal temperature of 165°.
- Then add rosemary, salt, and pepper.
- The thinly sliced chicken will cook quickly, if you use thicker chicken it'll take a little longer to cook.