Chicken in White Wine Sauce

Name: Chicken in White Wine Sauce
Prep time: 5 min
Cook time: 25 min
Yield: 4
Cuisine: British, French
Ingredients: 1/2 tsp black pepper; 4 boneless skinless chicken thighs; 8 chestnut mushrooms (sliced); 120 ml chicken stock; 1/4 tsp dried thyme (or 2 sprigs fresh thyme); fresh thyme; 3 cloves garlic (peeled and minced); 4 tbsp heavy cream; 2 tsp oil (avocado oil works well); 1 small onion (peeled and finely chopped); 1/2 tsp salt; 120 ml white wine

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#chicken #white wine #mushrooms #creamy #skillet #fake marsala #scaling

Pan-fried chicken in a creamy white wine and garlic sauce with mushrooms — a Marsala-style stand-in when you don't have Marsala.

👥 4 servings 🍽️ main ⏱️ Prep Time: 5 minutes 🔥 Cook Time: 25 minutes 🌍 British, French 👤 Nicky (Kitchen Sanctuary) 📖 https://www.kitchensanctuary.com/chicken-with-creamy-white-wine-garlic-sauce/

🥘 Ingredients

oil (avocado oil works well)
2 tsp
boneless skinless chicken thighs
4
salt
1/2 tsp
black pepper
1/2 tsp
onion (peeled and finely chopped)
1 small
chestnut mushrooms (sliced)
8
garlic (peeled and minced)
3 cloves
dried thyme (or 2 sprigs fresh thyme)
1/4 tsp
white wine
120 ml
chicken stock
120 ml
heavy cream
4 tbsp
fresh thyme

🍳 Cookware

large skillet

1

Heat oil in a large skillet over medium-high heat.

oil: 2 tsp (avocado oil works well)
2

Season boneless skinless chicken thighs on both sides with salt and black pepper .

boneless skinless chicken thighs: 4, salt: 1/2 tsp, black pepper: 1/2 tsp
3

Add the chicken to the pan and cook until golden on both sides, about ⏱️ 6-8 minutes total. The chicken does not need to be cooked through yet — it will finish in the sauce.
4

Add onion and chestnut mushrooms . Cook over medium heat until lightly softened, about ⏱️ 3 minutes .

onion: 1 small (peeled and finely chopped), chestnut mushrooms: 8 (sliced)
5

Stir in garlic and dried thyme . Cook until fragrant, about ⏱️ 30 seconds .

garlic: 3 cloves (peeled and minced), dried thyme: 1/4 tsp (or 2 sprigs fresh thyme)
6

Add white wine and raise the heat to high. Bring to a boil, then simmer over medium heat until almost all of the liquid has evaporated, about ⏱️ 5 minutes .

white wine: 120 ml
7

Stir in chicken stock and heavy cream . Simmer over medium heat until the sauce is heated through and the chicken is no longer pink in the middle, about ⏱️ 2-3 minutes .

chicken stock: 120 ml, heavy cream: 4 tbsp
8

Remove from heat. Plate the chicken, spoon over the sauce, and garnish with fresh thyme to taste. Serve with green beans and sauté potatoes.

fresh thyme