Chicken in white wine sauce

Serve tender chicken in a creamy wine sauce alongside rice or potatoes and your favourite veg – a perfect midweek meal for the whole family

Ingredients

• 4 chicken breasts , skin left on
• 2 -3 tbsp olive or rapeseed oil
• 1 onion , finely chopped
• 3 garlic cloves , crushed or finely grated
• 1 tbsp dried mixed herbs
• 1 tbsp plain flour
• 200 ml white wine
• 250 ml chicken stock
• 125 ml double cream
• chopped parsley , to serve (optional)

Steps

1. Season 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.
2. If 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.