By Andy Northover
Chicken in White Wine Sauce
2 steps
Prep:20minCook:40min
Updated at: Fri, 18 Oct 2024 16:12:59 GMT
Nutrition balance score
Unbalanced
Glycemic Index
25
Low
Glycemic Load
2
Low
Nutrition per serving
Calories682.9 kcal (34%)
Total Fat43.4 g (62%)
Carbs9.8 g (4%)
Sugars3.6 g (4%)
Protein49.6 g (99%)
Sodium247.9 mg (12%)
Fiber1 g (3%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
STEP 1 Season the chicken all over with salt and freshly ground black pepper. Heat 2 tbsp of the oil in a large lidded frying pan over a medium heat and fry the chicken, skin-side down, for 8-10 mins until the skin is golden. Turn the chicken over and cook for 6-8 mins more until golden all over. Remove to a plate and set aside.
Step 2
STEP 2 If the pan is dry, drizzle in another 1 tbsp oil, then reduce the heat to medium-low and fry the onions for 8-10 mins until softened but not golden. Stir in the garlic and cook for 1 min more, then add the herbs and cook for another minute. Stir in the flour, then pour in the wine and simmer for 2-3 mins until the alcohol has evaporated. Stir in the stock until everything is combined, then bring the mixture to a simmer and return the chicken breasts to the pan, skin-side up. Cover and simmer for 15-20 mins until the sauce has thickened slightly and the chicken is cooked through. Stir in the cream, return to a simmer, then remove from the heat and scatter over the parsley, if using.
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