Chicken in Cream Sauce


  • 4 boneless skinless chicken breasts
  • 1 cup white wine
  • 1 cup heavy cream
  • 1 large onion, peeled and sliced
  • 2 carrots, peeled and chopped
  • 7 or 8 button mushrooms, sliced
  • about 1/3 cup oil
  • salt, pepper, thyme
  1. Fry the chicken in oil, seasoning with salt, pepper, and a little thyme, until almost done (still a little pink)
  2. Remove the chicken from the pan, and fry the onions and mushrooms until transparent
  3. Add the carrots, then put the chicken back in
  4. Add more salt, pepper, and a little more thyme, pour in the wine, then cover the pan
  5. Simmer for about 45 minutes, turning the chicken occasionally
  6. Remove the chicken with a slotted spoon and arrange on a serving platter
  7. Add the cream to the pan and mix it well with the wine sauce and vegetables
  8. Heat until warm, then pour over the chicken
  9. Serve with rice and peas


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