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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 away, stirring frequently, until you’ve reduced it by about 2 thirds
  6. Serve with the sauce over the top

    Beige but beautiful

    Beige but beautiful

Mmmmmm, this was delicious. The flavours are really quite decadent for something so cheap. I served it over some fresh taglietelle from Tesco, the whole thing probably cost about £7. You can buy small bottles of wine which are 175ml and for the stock I just used half a Knorr Chicken Stock Pot in boiling water. As you can see from the picture I also grated some parmesan over the top with a good helping of black pepper.


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