Chicken With White Wine & Cream Sauce

Chicken With White Wine & Cream Sauce

  • Total Time 10m

4 servings

  • 1 tablespoon olive oil
  • 6 boneless, skinless chicken thighs, (about 1-1/4 pounds)
  • 1/2 onion, thinly sliced
  • 2 cloves garlic
  • 1 package (10 ounces/300 grams) cremini mushrooms, halved
  • 1 cup white wine [or water]
  • 1/4 cup heavy cream
  • 1 tub Knorr Homestyle Stock - Chicken
  • 2 tablespoons fresh basil leaves


Heat olive oil in large nonstick skillet over medium-high heat and brown chicken. Remove chicken and reserve drippings; set aside.

Cook onion with garlic in reserved drippings, stirring occasionally, until onion is tender, about 2 minutes. Stir in mushrooms and cook, stirring occasionally, until vegetables are tender, about 2 minutes.

Stir in wine and cream and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until slightly reduced, about 3 minutes. Stir in Knorr Homestyle Stock - Chicken until stock is melted. Return chicken to skillet and simmer, covered, until chicken is thoroughly cooked, about 20 minutes. Stir in basil.

Tip: To thicken sauce: Cook uncovered for an additional 5 -10 minutes. For a lower-fat alternative, omit heavy cream and stir in 2 tablespoons reduced fat cream cheese before serving.

Recipe reprinted by permission of Unilever. All rights reserved.

RecID 70