Chicken in Creamy White Wine Sauce

Elegant French-inspired dish that's surprisingly simple to make. Tender chicken breasts in a rich, creamy sauce that tastes restaurant-quality.

Ingredients

• 4 Irish boneless chicken breasts
• 3 tbsp of olive oil
• 1 diced onion
• 4 minced garlic cloves
• 1 tbsp of dried mixed herbs
• 1 tbsp of plain flour
• 200ml of white wine
• 250ml of chicken stock
• 125ml double cream
• Chopped parsley
  

Steps

1. Season the chicken thoroughly with salt and freshly ground black pepper. Heat 2 tbsp of oil in a large frying pan over a medium heat.
2. Fry the chicken skin-side down for 8-10 minutes until golden, then turn and cook for 6-8 minutes more until golden all over. Remove chicken to a plate and set aside.
3. Add another 1 tbsp oil to the pan if needed, then reduce heat to medium-low. Fry the onions for 8-10 minutes until softened. Add the garlic and cook for 1 minute, then stir in the herbs and cook for another minute.
   
4. Mix in the flour, then pour in the wine and simmer for 2-3 minutes until the alcohol evaporates. Gradually stir in the stock until well combined, then bring to a simmer.
   
5. Return the chicken to the pan skin-side up, cover and simmer for 15-20 minutes until the sauce thickens slightly and chicken is cooked through. Stir in the cream, return to a simmer, then remove from heat and scatter with parsley if desired.