Creamy Garlic & White Wine Chicken

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This Creamy Garlic & White Wine Chicken recipe is very easy to make. Not only is it an easy recipe, it doesn’t take very long either.

It is also easy to adapt for smaller sizes. For instance divide the recipe in 3 for two servings. Or use just two-thirds of the recipe for 4 servings.

Although it is easy to make the resulting dish is rich in flavour, with lots of garlic, cream and white wine. As well, of course, as the chicken breasts. Using a flavoursome chicken stock makes a big difference too.

It is the sort of dish that I like to serve with some lovely small new potatoes and lots of spring or early summer vegetables. But for the recipe I detail just how to make the chicken with the rich sauce.

Creamy Garlic & White Wine Chicken

Ingredients For Creamy Garlic & White Wine Chicken

The ingredients list is not too large and can be adapted to personal preference, to include other things if you wish.

Chicken Breasts – though, of course, you can use legs or thighs if you prefer. I think skinless is best.

Garlic – lots of it too. Some crushed and more minced or chopped.

White Wine – for a delicious flavour

Cream – Double, or heavy cream for a silky richness in the sauce.

Chicken Stock – gives extra flavour.

Shallots – or onion, chopped finely.

Dried herbs – oregano and parsley. If using fresh herbs double the amount. You can also vary the herbs.

Olive Oil – for frying, you can use a flavourless oil if you prefer

Butter – for frying.

Salt & Pepper – for seasoning.

Process

Creamy Garlic & White Wine Chicken

The process is very easy, and it doesn’t take much time either.

Start by seaoning both sides of the chicken breasts, with salt and pepper. Of course you can use other seasonings too if you wish.

Then heat a large frying pan(vary the size if making a smaller recipe). Add about a tablespoon each of oil and butter and let it heat up. Then fry the chicken breasts on both sides, adding in the crushed garlic as well, until they are cooked through. You may need to do this in batches.

Then set the chicken breasts to one side and add more oil and butter. Gently cook off the shallots until they have softened. Stir in the minced garlic and cook for a couple of minutes. Then the remaining ingredients can all be added in to make the sauce. Once stirred through and fully combined let the sauce cook until it reduces to the thickness you like. For the last couple of minutes of cooking the sauce add the chicken back in as well, testing the sauce for seasoning.

The Result

Creamy Garlic & White Wine Chicken

After cooking the recipe in the manner I describe above I had a taste. The sauce was wonderful, so creamily rich and silky smooth. The flavour of garlic and white wine was a great complement to the chicken breast. Altogether it is such a great dish, making a perfect dinner.

Creamy Garlic & White Wine Chicken – Video

Another lovely stove-top recipe is Coq au Vin – Chicken in Red Wine.

Creamy Garlic & White Wine Chicken

Recipe by geoffcooCourse: Stove top/SavouryDifficulty: Easy
Servings

6

servings
Prep time

30

minutes
Cooking time

30

minutes

Ingredients

  • 6 chicken breasts, skinless

  • 300g(10 1/2 oz) finely chopped shallots

  • 4 garlic cloves, peeled and crushed

  • 7 garlic cloves, peeled and finely chopped or minced

  • 180ml(3/4 cup) white wine

  • 180ml(3/4 cup) chicken stock

  • 360ml(1 1/2 cups) double cream

  • 2g(2 tsp) dried oregano

  • 1g(2 tsp) dried parsley

  • 30ml(2 tbsp) olive oil

  • 28g(2 tbsp) unsalted butter

  • Salt and pepper for seasoning

Directions

  • Flatten the chicken breasts to an even thickness. This can be done in a plastic bag, using a rolling pin.
  • Season the chicken breasts, on both sides, with salt and pepper.
  • Heat a large frying pan then add 1 tablespoon each of oil and butter.
  • Place the crush garlic cloves into the pan
  • Add the chicken breast, in batches if necessary, and cook on both sides, until they are cooked through.
  • Set the chicken breasts aside and discard the crushed garlic.
  • Add the remaining oil and butter into the pan and then gently cook the shallots until they have softened.
  • Stir in the minced garlic and cook for a couple of minutes.
  • Pour in the stock, wine and cream and stir in the herbs as well.
  • Bring the sauce to a boil and simmer until it reduces to the thickness you prefer, testing for seasoning.
  • Add the chicken into the sauce and allow to cook for a couple of minutes before serving.

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