Chicken in White Wine Sauce

• chicken breasts↗4

  skin left on

• olive or rapeseed oil2-3 tbsp tbsp
• onion↗1

  finely chopped

• garlic cloves↗3

  minced or finely grated

• dried herb blend1 tbsp tbsp
• plain flour↗1 tbsp tbsp
• white wine↗200ml ml
• chicken stock↗250ml ml
• heavy cream125ml ml
• parsley↗chopped

  for garnish (optional)

Step-by-step instructions

1. 1

   Season the chicken with salt and freshly ground black pepper. Heat 2 tbsp oil in a large covered skillet over medium heat and sear the chicken skin‑side down for 8–10 minutes until the skin turns golden. Flip the chicken and cook another 6–8 minutes until browned on all sides. Transfer to a plate and set aside.

2. 2

   If the pan is dry, add another 1 tbsp oil, reduce heat to medium‑low and sauté the onion for 8–10 minutes until soft but not golden. Add the garlic and cook for another minute, then add the herbs and cook another minute. Stir in the flour, then pour in the wine and simmer for 2–3 minutes until the alcohol evaporates. Add the broth, stir to a smooth consistency, bring to a gentle boil and return the chicken breasts to the pan skin‑side up. Cover and simmer for 15–20 minutes until the sauce thickens slightly and the chicken is cooked through. Stir in the heavy cream, bring to a boil again, remove from heat and sprinkle with parsley if using.