entrees

Creamy Chicken with White Wine Sauce

Chicken in a very creamy sauce cooked with white wine. The use of Club House spices made this main dish very tasty – our family’s favourite. I discovered Club House spices the day we moved to Canada and they are now part of our daily cooking.
15 min
PREP TIME
30 min
COOK TIME
290
CALORIES
12
INGREDIENTS
4
Servings

INGREDIENTS

  • 1 pound (500 g) boneless, skinless chicken breasts or thighs
  • 1 tbsp (15 ml) vegetable oil
  • 1 medium onion, diced
  • 1 tsp (5 ml) Minced Garlic
  • 1/2 tbsp (2 ml) Celery Salt
  • 1/2 tbsp (2 ml) Black Pepper Coarse Grind
  • 1 cup (250 ml) sliced Portobello mushrooms
  • 1 cup (250 ml) white wine
  • 1 cup (250 ml) chicken broth
  • 1 tbsp (15 ml) Rice Flour
  • 1/4 cup (50 ml) whipping cream (35%)
  • 2 tbsps (30 ml) fresh basil, chopped

Preparation

  • 1 Heat vegetable oil in a frying pan over medium-high heat. Add chicken and sauté until brown on both sides, about 3-5 minutes per side. Set aside. Reserve the chicken drippings.
  • 2 Reduce heat to medium. Add onion to pan and sauté 2 minutes. Mix in minced garlic, celery salt and black pepper. Add Portobello mushrooms.
  • 3 Stir in white wine. Mix chicken broth with rice flour and add to pan. Bring to a boil, reduce heat to medium-low and simmer for 5 minutes.
  • 4 Stir in whipping cream and return the browned chicken to the skillet. Simmer, covered, until chicken reaches and internal temperature of 165°F (74°C), about 10 minutes.
  • 5 Sprinkle with basil and serve.

NUTRITION INFORMATION

(per Serving)

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