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Chicken with White Wine & Cream Sauce

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  • 1 Tbsp. (15 mL) olive oil
  • 6 boneless, skinless chicken thighs, (about 625 g)
  • 1/2 onion, thinly sliced
  • 2 cloves garlic
  • 1 package (300 g) cremini mushrooms, halved (300g)
  • 1 cup (250 mL) white wine or water
  • 1/4 cup (60 mL) heavy cream
  • 1 tub Knorr® Homestyle Stock Reduced Sodium Chicken
  • 2 Tbsp. (30 mL) thinly sliced fresh basil leaves

NUTRITIONAL INFORMATION

 

Amount per serving

Calories340
Total Fat16g
Saturated Fat6g
Trans Fat0g
Cholesterol170mg
Sodium650mg
Total Carbs7g
Dietary Fiber1g
Sugars2g
Protein33g
Calcium6%
Iron10%
Vitamin C6%
Vitamin A8%

  • 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 slightly reduced, about 3 minutes. Stir in Knorr® Homestyle Stock - Reduced Sodium Chicken until Stock is melted. Return chicken to skillet and simmer, covered, until chicken is thoroughly cooked, about 20 minutes. Stir in basil.