Friday, May 30, 2014

Chicken with White Wine and Cream Sauce From Best Meals Happen At Home

SERVINGS: 4   |  PREP TIME: 10 Minutes
COOK TIME: 35 Minutes
1  Tbsp. olive oil
6  boneless, skinless chicken thighs (about 1¼ lbs.)
½  onion, thinly sliced
2  cloves garlic, finely chopped
1  package (10 oz.) mushrooms, halved
1  cup white wine (or water)
¼  cup heavy cream
1  tub Knorr® Homestyle Stock - Chicken
2  Tbsp. fresh basil leaves

1. Heat olive oil in large nonstick skillet over medium-high heat and 
    brown chicken. Remove chicken and reserve drippings; set aside. 
2. Cook onion with garlic in reserved drippings, stirring occasionally,
    until onion is tender, about 2 minutes. Stir in mushrooms and cook,
    stirring occasionally, until vegetables are tender, about 2 minutes. 
3. Stir in wine and cream and bring to a boil. Reduce heat to low and
    simmer, stirring occasionally, until sauce is slightly reduced, about 
    3 minutes. Stir in Knorr® Homestyle Stock - Chicken until stock is 
    melted. Return chicken to skillet and simmer, covered, until chicken 
    is 165°F, about 20 minutes.* Stir in basil.

*To thicken sauce, cook uncovered an additional 5 to 10 minutes.
TIP: For a lower-fat alternative, omit heavy cream and stir in 
2 tablespoons reduced fat cream cheese before serving.

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