Recipe

Chicken in White Wine Sauce

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Chicken in White Wine Sauce

Free-range chicken breasts coated in a creamy white wine sauce, served with roasted lemon-garlic broccoli.




Ingredients to serve 2

  • 3 x chicken breasts
  • ½ tsp x garlic powder
  • ½ tbsp x butter (from your pantry)
  • ½ x onion – peel and dice finely
  • 2 cloves x garlic – peel, grate and chop
  • 125ml x white wine
  • 3g x fresh thyme
  • 65ml x cream
  • 1 x broccoli – cut into florets
  • ½ x lemon – halve and juice
  • salt & pepper (from your pantry)
  • olive oil (from your pantry)
  • tin foil (from your pantry)

Ingredients to serve 4

  • 6 x chicken breasts
  • 1 tsp x garlic powder
  • 1 tbsp x butter (from your pantry)
  • 1 x onion – peel and dice finely
  • 4 cloves x garlic – peel, grate and chop
  • 250ml x white wine
  • 5g x fresh thyme
  • 125ml x cream
  • 2 x broccoli – cut into florets
  • 1 x lemon – halve and juice
  • salt & pepper (from your pantry)
  • olive oil (from your pantry)
  • tin foil (from your pantry)

Method

Step 1

Preheat oven to 180°c. Prepare all ingredients as indicated above.

Step 2

Chicken: Heat olive oil in a large frying pan over medium heat until the oil shimmers, about 2 to 3 minutes. Season chicken with salt, pepper and garlic powder. Add chicken to the pan and cook until golden brown, about 6 minutes. DO NOT move it around. Using tongs, flip the chicken over and continue to cook for 6 more minutes, or until cooked through. Remove chicken from pan to a plate; cover and set aside.

Step 3

Lemon Garlic Broccoli: In a large bowl, toss broccoli florets with olive oil, salt, pepper and HALF the chopped garlic. Spread the broccoli out in an even layer on a lined baking tray. Bake in the preheated oven until florets are tender enough to pierce the stems with a fork, 15 to 20 minutes. Remove and transfer to a serving platter. Squeeze lemon juice over the broccoli before serving for a refreshing, tangy finish.

Step 4

Creamy White Wine Sauce: DO NOT wipe the frying pan. Add butter to the pan and melt over medium-high heat. Add onions and cook for 3 minutes, or until softened. Stir in garlic, salt, and pepper; cook for 30 seconds, or until fragrant. Add wine and bring to a simmer, scraping the bottom of the skillet to mix the brown bits into the liquid; cook for 4 to 5 more minutes, or until half of the wine has reduced. Stir in thyme and the cream. Reduce heat to slowly bring to a boil; place chicken breasts back in the pan and leave to simmer and thicken for about 4 minutes. Remove pan from heat.

Step 5

Serve the chicken breasts covered in the creamy sauce and broccoli on the side.