Pan-Fried Chicken in a Creamy White Wine & Garlic Sauce

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

white wine

🥗Healthier: non-alcoholic white wine

💰Cheaper: chicken broth

Non-alcoholic options can provide flavor without alcohol.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and provides a cheesy flavor.

Add 2 tablespoons of vegetable oil to a large frying pan over medium to high heat.

Season 4 medium chicken breasts with 1/2 teaspoon each of salt and black pepper.

Add the chicken breasts to the pan and cook on both sides until golden, about 6-8 minutes.

Move the chicken to one side of the pan and add 1 finely diced onion and 8 sliced mushrooms, cooking for 3 minutes until lightly softened.

Stir in 3 minced cloves of garlic and 2 sprigs of fresh thyme, cooking for about 30 seconds.

Pour in 120ml (1/2 cup) of white wine and turn the heat up to high, bringing it to a boil and then simmering until almost all the liquid evaporates, about 5 minutes.

Stir in 120ml (1/2 cup) of chicken stock and 180ml (3/4 cup) of double cream, heating through for 2-3 minutes until the chicken is cooked through.

Turn off the heat and serve, garnished with fresh thyme.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens