Chicken and Cream Sauce

 

This is such a crowd favorite at home.   It’s quick, easy, cheap and tasty.   Unfortunately it is high in calories with the cream.   You could lower the calories slightly by using “light” cream if you can find it, but this is one of those dishes that 's a treat.   So don’t have it for breakfast, lunch and dinner (like someone I know who lives in this house does but will remain anonymous) and only make it once in a while. Serve it with steamed rice and salad (get some greens in there...please).

Serves 4

Time it takes to make:   Prep – 20 minutes.   Cooking – 30 minutes

What you need:

4 boneless chicken fillets

1 medium onion

2 tablespoons dried basil

1 cup white wine (or chicken stock)

2 pints of whipping cream

2 tablespoons olive oil

How you do it:  

First:   Chop onion in smallish pieces.   Cut chicken fillets in 1 inch pieces

Then:   Heat oil in a large skillet over medium heat, add onion and cook until edges begin to brown, about 10 minutes

Now:   Add chicken pieces and sauté until they turn opaque.   Sprinkle basil over the chicken.   Add wine and reduce by half or until syrupy, about 10 minutes

Finally:   Pour cream over chicken, turn heat to low and simmer until chicken is done about 10-15 minutes.   Serve with steamed rice.

Just in case:   Chicken breast fillets are out of your budget?    Use boneless chicken thighs.   No wine?   Use chicken stock.

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