White Wine Chicken Fillet with Cream Sauce
This quick and easy chicken fillet in a creamy white wine sauce is the perfect answer to the eternal question of what to cook for dinner. Ready in under an hour, it's a delicious and satisfying meal.
- Prep30 min
- Cook40 min
- Total1h 10m
- DifficultyEasy
- Servings4
This recipe for white wine chicken fillet is all about simplicity and flavor. Tender strips of chicken breast are quickly seared until golden, then simmered in a luscious sauce made with crispy bacon, mushrooms, and a hint of garlic, finished with cream and white wine.
It’s a one-pan wonder that comes together in about 40 minutes, making it ideal for a busy weeknight dinner. Serve it with rice, pasta, or crusty bread to soak up every last drop of the delicious sauce.
Ingredients
Servings
Converted amounts are rounded.
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Method
- Season the chicken strips with salt and pepper.
- Heat a large skillet over high heat and sauté the bacon for 2–3 minutes, until crispy. Remove with a slotted spoon and set aside in a bowl.
- In the same skillet, add the olive oil and sear the chicken over high heat for 4–5 minutes, turning occasionally, until golden brown on all sides. Transfer to the bowl with the bacon.
- Add the mushrooms to the skillet and sauté for 4–5 minutes, until browned and their liquid has evaporated.
- Reduce the heat to medium, add the butter, onion, garlic, salt and pepper, and cook for 8–10 minutes, until softened.
- Stir in the dried herbs and white wine, then increase the heat and let it come to a boil.
- Return the chicken and bacon to the skillet, along with any juices that have collected, and cook for 3–4 minutes.
- Pour in the heavy cream and cook for another 6–8 minutes, until the sauce thickens.
💡 Tips
- For extra flavor, use a mix of wild mushrooms.
- If the sauce is too thick, thin it with a splash of chicken broth or more wine.
- Serve immediately; the sauce can be stored in the fridge for up to 2 days.
Inspired by a recipe from Γαστρονόμος