“This delicious chicken is from cooktop to tabletop in less than an hour, and uses ingredients most likely to be kept in your pantry!” - by Meghann
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Heat the canola oil in a large skillet over medium-high heat. Season the chicken breasts with salt and black pepper. Arrange the chicken in the skillet and pan fry until golden brown, no longer pink in the center, and the juices run clear, about 10 minutes on each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer the chicken to a large platter, and cover with aluminum foil.
- Return the skillet to the stove and reduce heat to medium. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the white wine and scrape up any brown bits from the skillet with a spatula. Add the chicken stock, and continue to cook and stir until the liquid has reduced, about 5 minutes. Stir in the heavy cream and flour; cook and stir until thickened. Top the chicken with the sauce before serving.
Nutrition
Amount Per Serving (4 total)
- Calories
- 456 cal
- 23%
- Fat
- 30 g
- 46%
- Carbs
- 14 g
- 5%
Based on a 2,000 calorie diet
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Reviews (7)
Rate This Recipe
"I just wanted add a note to my recipe. Two important steps were changed when the recipe was published so I want to clear that up. I brown the chicken in the skillet, cover with foil and finish it in..." See more the oven so I have time to caramelize the onions. I don't fully caramelize them as that would take a while to do, but I cook them for a lot longer than "soft and translucent" to get more flavor from them. They should be pretty mushy. We also like the dish a bit more garlic-y now, so I add a good bit of garlic powder to the cream sauce as it is thickening. Thanks for trying this recipe! I hope this info is helpful :)"
Marianne
"Meghann, this was really good. I did follow your directions on putting the chicken into the oven after browning (I used a combo of butter and olive oil) while finishing the onions. When I fixed the ..." See moreonions, I added the garlic too soon, so use caution because you do not want burned garlic. I used a little more butter for the onions, too, to help with the caramelizing. I was lucky to be making this dish when Vidalias are in season--they are so good. When I went to make the sauce, it just called out to me to add something, so I used a little garlic powder and a few sprinkles of tarragon. I made the sauce a little more in bulk for the meal we were having so that I could pour some over some capellini. Yum! We have some leftovers for another night! Thanks, Meghann!"
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