Creamy Chicken
This recipe quickly became a favorite of mine. Fast enough to do on a weeknight. Flavorful enough for special events it's only drawback is it doesn't quite have the most beautiful look. I will skip coating the chicken in flour on weeknights or in a hurry.
Ingredients
- 4 whole Chicken breasts
- 0.75 cups Dry white wine
- 0.75 cups Chicken stock
- 0.75 cups Heavy whipping cream
- 1 medium Carrot
- 1 branch Celery
- 0.5 medium Onion
- 1 bunch Fresh thyme
- 2 tbsp Flour
- 2 tbsp Butter or oil
- 1 tbsp Butter or oil
- 1 tsp Salt & Pepper (to taste)
Instructions
- Chop the vegetables and set aside.
- Start by dusting the chicken with flour, salt and pepper.
- Put the butter/oil for the chicken in the pot and apply a medium heat. Sear the chicken on both sides. About 4 minutes a side depending on your stove.
- Remove the chicken and add in the remaining butter/oil and chopped vegetables. Cook for 5 minutes to sweat.
- Pour in the wine and let the alcohol cook off, about five minutes.
- Add in the Thyme (or other herbs), chicken and stock. Simmer for about 25 minutes.
- Add in the Heavy Cream. Serve warm.