Chicken with Lemony Wine-Flavored Cream Sauce

I was thinking about chicken today.

Chicken has everything women look for in men. Chicken is easy. Chicken isn’t very finicky. Chicken is delicious when leisurely brined and slow-roasted or just as tasty when quickly tossed about and stir-fried. Chicken is flexible and makes itself useful in a vast array of dishes. Chicken is cultured; what ethnic restaurant goes without a chicken dish on the menu? Chicken can be dressed up for a wonderful weekend dinner, or be just as satisfying and laid-back on an easy weeknight supper. Chicken can be a warm and comforting meal or a light sunny day chicken salad for a picnic. Chicken is straightforward and is self-evident when it’s ready. Chicken will freeze until you are ready for it. Chicken will be your dinner when you are thin and dieting (boneless-skinless & baked) or just as thrilled about being your protein choice when you have a little extra to love and are traveling on the buttermilk-fried chicken road. I love chicken. I am thinking of having chicken’s baby. I’m kidding. And that felt kind of gross. Let’s move on.

I made this little chicken dish a few nights ago. (Shall we count how many times I use the word ‘chicken’ in this post?) I used chicken breasts (skin-on, bone-in). You can use whatever cut you like. Boneless breast. Thighs. All Legs. Whatever, Knock yourself out!

Chicken with Lemony Wine-Flavored Cream Sauce

The dish will have an ample amount of wine sauce. The sauce is wonderful spooned over mashed potatoes, rice, or stuffing.

4 bone-in chicken breasts

1 onion, thinly sliced

8 oz. fresh mushrooms

4 Tbs. butter

salt & pepper

3 Tbs. flour

3 cups chicken broth, boiling

1 cup white wine

1/4 cup heavy cream

bundle of fresh parsley, thyme, & rosemary

juice of 1 lemon

Heat butter in a heavy skillet on medium heat. Saute onions and mushrooms for about 5-7 minutes. Push to the side.

Raise heat to medium-high and add chicken, turn in butter. Season with salt & pepper and sprinkle chicken with flour (in pan) on all sides until coated. Turn chicken every minute or so until lightly browned.

Lower heat to medium.

Pour in boiling stock. Gently stir to incorporate butter & flour. Add the wine, lemon, cream and herbs. Bring to a simmer. Cover again and maintain a slow simmer for 25-30 minutes. If desired, uncover and broil in oven for 5-7 minutes to crisp top of chicken.

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One Response to “Chicken with Lemony Wine-Flavored Cream Sauce”

  1. Chicken Breasts in Citrus-Onion Sauce « The Grateful Spread Says:

    […] as long as you have chicken, you cannot mess it up. It is just a spin-off  this recipe and this one.  You can look over these recipes and make endless variations with different flavors and […]

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