Chicken in White Wine Cream Sauce
Indulge in culinary delight with this elegant Chicken in White Wine Cream Sauce, featuring mushrooms and spinach. Served over baby potatoes for a gourmet twist.
- Total Time: 55 minutes
Ingredients
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- 4 chicken breasts, boneless, skinless
- salt and pepper, to taste
- 2 tablespoons of olive oil
- 1 cup of mushrooms, sliced
- 3 cloves of garlic, minced
- 1 cup of wine, dry, white
- 1 cup of chicken broth
- 1 cup of heavy cream
- 2 cups of spinach, fresh
- 1 teaspoon of thyme
- 1/2 cup of Parmesan cheese, grated
- parsley, chopped for garnish
- Potatoes – baby or other small potatoes – boiled or baked for serving.
Instructions
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Season chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium-high heat.
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Add chicken and cook until browned on both sides. Remove from the skillet and set aside.
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In the same skillet, add mushrooms and garlic. Sauté until mushrooms are golden brown.
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Pour in white wine, scraping the bottom of the skillet to release any browned bits. Allow the wine to simmer and reduce by half.
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Add chicken broth, heavy cream, thyme, and Parmesan cheese. Stir well.
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Return the chicken to the skillet. Simmer for 15-20 minutes until chicken is cooked through and the sauce thickens.
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Add fresh spinach, letting it wilt into the sauce.
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Garnish with chopped parsley and serve the chicken in white wine cream sauce over baked or boiled baby potatoes.
- Prep Time: 15
- Cook Time: 40
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