Chicken in a Creamy White Wine Sauce


If you saw the last post you’ll know that I’ve been thinking about simple, tasty food recently that can be cooked without a lot of bother. Last time I went for a South East Asian inspired sauce, this time I’m going much more Mediterranean.

Inspiration was born out of the ingredients in the fridge, I just needed to nip out and get some double cream.


  • 2 chicken breasts
  • 4 shallots, diced
  • 2 garlic cloves, chopped
  • 175ml double cream
  • 175ml white wine
  • 175ml chicken stock

Method of Preparation:


  1. Slash your chicken breasts three times, about half way through on one side
  2. Heat some oil over a medium heat, sear the chicken and remove from the pan
  3. Add the shallots and garlic and cook for about a minute until the garlic aroma is released
  4. Put the chicken back in the pan and add the cream, wine and stock
  5. Let it bubble…

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