Happy last day of 2012!! I’m currently in Ottawa with my mom, and Nana housesitting for my sister who gets home tomorrow. I’ve been creating some great dinner recipes while I’ve been here, but last nights certainly is blog worthy! Mom found a card for a recipe at the grocery store for a chicken in a white wine sauce. I used it as my base to create this amazing chicken dish which I now share with you. I take no responsibility for the calorie content however!
YOU WILL NEED: A large saucepan with a cover, a holding dish (bowl, plate or what not), a liquid cup measure, measuring spoons, tongs, whisk
INGREDIENTS:
- Boneless, skinless chicken breasts. I used half a breast for each person
- 1 1/2 Tbsp olive oil
- 1/8 of a diced onion
- 1/4 tsp minced garlic
- 1Cup white wine (I used white zinfandel)
- 1/2 Cup warm water
- 1/4 Cup heavy cream, room temp
- 1/2 Tbsp goat cheese
- 1 Tbsp dried basil leaves in 1/4C warm cream or milk
METHOD:
- Brown chicken in saucepan with the olive oil. Transfer chicken to a holding dish, saving drippings in the saucepan.
- Fry onion and garlic in saucepan with drippings for about 3-4 minutes.
- Add water/wine to saucepan with cream. (Make sure the cream is room temp or it will separate!) Whisk quickly and allow to come to a boil.
- Reduce heat and let simmer for 2-3 minutes.
- Add the chicken back into the pan. Cover and simmer until chicken is cooked, about 20 minutes.
- Drop goat cheese into centre of pan, and slowly stir in cream with basil leaves.
Serve immediately, pouring sauce over chicken breasts. Remaining sauce can be frozen up to 3 months.
SUGGESTED SIDES: We had this with mashed potato/sweet potato and broccoli. Would also go really well with rice, or a long-noodle pasta like fettucine.
Of course, don’t forget to serve the rest of the wine with dinner too!!
Chez Caet 