Chicken with White Wine & Cream Sauce

By Booper-2

Ingredients

• 1 tablespoon (15 mL) olive oil
• 6 boneless, skinless chicken thighs (about 1 1/4 lbs/560 g)
• 1/2 onion, thinly sliced
• 2 cloves garlic, thinly sliced
• 1 package (10 oz/300 g) cremini mushrooms, halved
• 1 cup (250 mL) white wine OR water
• 1/4 cup (60 mL) heavy cream
• 1 pot Knorr® Homestyle Stock - Reduced-Sodium Chicken
• 2 tablespoons (30 mL) thinly sliced fresh basil leaves

Details

Servings 4
Preparation time 10mins
Cooking time 35mins
Adapted from foodnetwork.ca

Preparation

Step 1

Heat olive oil in 12-inch nonstick skillet over medium-high heat and brown chicken. Remove chicken and reserve drippings; set aside.

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.

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 melted. Return chicken to skillet and simmer, covered, until chicken is thoroughly cooked, about 20 minutes. Stir in basil.

Tip: For a lower-fat alternative, omit heavy cream and stir in 2 tablespoons (30 mL) reduced fat cream cheese before serving.