Serve tender chicken in a creamy wine sauce alongside rice or potatoes and your favourite veg – a perfect midweek meal for the whole family
Prep:20 mins
Serves 4
4 chicken breasts, skin left on 2-3 tbsp olive or rapeseed oil1 onion, finely chopped3 garlic cloves, crushed or finely grated1 tbsp dried mixed herbs1 tbsp plain flour200ml white wine250ml chicken stock125ml double creamchopped parsley, to serve (optional)
STEP 1Season the chicken all over with salt and freshly ground black pepper. Heat 2 tbsp of the oil in a large lidded frying pan over a medium heat and fry the chicken, skin-side down, for 8-10 mins until the skin is golden. Turn the chicken over and cook for 6-8 mins more until golden all over. Remove to a plate and set aside.STEP 2If the pan is dry, drizzle in another 1 tbsp oil, then reduce the heat to medium-low and fry the onions for 8-10 mins until softened but not golden. Stir in the garlic and cook for 1 min more, then add the herbs and cook for another minute. Stir in the flour, then pour in the wine and simmer for 2-3 mins until the alcohol has evaporated. Stir in the stock until everything is combined, then bring the mixture to a simmer and return the chicken breasts to the pan, skin-side up. Cover and simmer for 15-20 mins until the sauce has thickened slightly and the chicken is cooked through. Stir in the cream, return to a simmer, then remove from the heat and scatter over the parsley, if using.
