Name: Chicken with White Wine Cream Sauce
Brand: blessherheartyall.com
SKU: blessherheartyall-com-2
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Chicken with White Wine Cream Sauce

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[code_snippet id=218]×Jump to RecipeThis 10-ingredient Chicken With White Wine Cream Sauce is both savory and creamy, with hints of fresh herbs, vegetables, and wine! It's perfect for a quick weeknight meal with a sophisticated taste!Table of ContentsThat's right! This is one of my all-time FAVORITE dishes to make at home at it even involves cooking with white wine!Of course, there are tricks around using the white wine as an ingredient and I will walk you through those steps.Besides the wine, there are only 9 other ingredients you'll need to create the perfect little recipe in your own kitchen!This dish is also gluten-free and can be done on the stovetop or in your Instant Pot or pressure cooker!The chicken breasts are seared and browned in the skillet or in the bottom of your pressure cooker.Then the chicken is removed and we get to work on the creamy white wine sauce with fresh herbs!Now when I saw "work" I don't really mean work.In fact, most of the work is pouring yourself a glass of the white wine that you are cooking with.... to keep you cool and you know... ahem, hydrated 😉Quick Teriyaki Green BeansBacon Walnut Brussel SproutsAir Fryer AsparagusSriracha Mayo Cream BroccoliEasy Blue Cheese Green Beansbutter skinless, boneless chicken breasts or thighs ½ red onion, chopped minced garlic mushrooms of choice, chopped bacon bits dry white wine cream salt and pepper to taste fresh rosemary or thyme to taste (I like to use 2-3 Tablespoons)Yes, you do NOT have to use wine in this recipe to make it and make it more than delicious!If you don't want to use wine for this dish, this is what you need to do:Combine ½ cup of chicken broth or stock with ¼ cup apple juice, and 2 Tablespoons of Dijon mustard!Shhhhh! This is our little secret!Melt the butter in the bottom of a large skillet over medium heat. Add the chicken breasts and brown each side for 5 minutes, then remove from the heat to rest on a plate. Set chicken aside.Add the chopped onion and minced garlic to the buttered skillet and allow to saute until the onion becomes translucent and fragrant. Then add in the mushrooms and bacon bits and allow it all to saute for an additional 3-4 minutes, until the mushrooms are tender.Add the chicken back into the skillet and pour in the white wine. Allow the skillet to simmer for 5 minutes covered. Remove the cover, add in the cream, salt and pepper, and fresh rosemary or thyme and allow to heat back up to a simmer. Allow to simmer for an additional 10-15 minutes, stirring occasionally, until the sauce is reduced to ¼ it's original amount. Remove the skillet from heat once the internal temperature of the chicken reaches 165*F and the sauce is becoming thickened.Melt the butter in the bottom of the pressure cooker using the 'sear' or ;saute' function. Add the chicken breasts and brown each side for 5 minutes, then remove from the heat to rest on a plate. Set chicken aside.Add the chopped onion and minced garlic to the bottom of the buttered pressure cooker and allow to saute until the onion becomes translucent and fragrant. Then add in the mushrooms and bacon bits and allow it all to saute for an additional 3-4 minutes, until the mushrooms are tender.Add the chicken back into the pressure cooker and pour in the white wine. Allow the Instant Pot to simmer the ingredients for 5 minutes uncovered. Add in the cream, salt and pepper, and fresh rosemary or thyme and allow to heat back up to a simmer. Allow to simmer for an additional 10-15 minutes, stirring occasionally, until the sauce is reduced to ¼ it's original amount. Remove the chicken and sauce from the heat once the internal temperature of the chicken reaches 165*F and the sauce is becoming thickened.This post may contain affiliate links.I have two favorite pressure cookers: My first is my&nbsp;Instant Pot&nbsp;– love that guy!My second one is my&nbsp;Pampered Chef Quick Cooker&nbsp;– Man is this thing worth the money!You’d be perfectly happy and more than content with either pressure cooker option here.To make this take as little time as possible, I start my butter melting while gathering my other ingredients and preparing the plate of the four mixture.That way, when you are ready with your coated chicken, your butter will be all melted and ready for it’s savory adventure!You will very very likely not have anything left over.Do not be surprised if the plates are even licked clean on this recipe because the sauce is so insanely savory and delicious!BUT, if you find yourself with some leftovers, simply place the cooled-to-room-temp chicken and cream sauce in an airtight food-safe container in the fridge for up to 2-3 days.To reheat your leftovers, place them in a microwave-safe dish or plate with a loose-fitting cover on it to help prevent splatter in your microwave, making sure that hot air can still escape between the dish and the cover or top.Microwave on high power for 45-90 seconds depending on how hot you like your leftover chicken and sauce!If you make my&nbsp;Chicken in Creamy White Wine Sauce, let me know in the comments! Enjoy enjoy enjoy!Also- be sure to follow me on&nbsp;Instagram&nbsp;and hashtag #BlessHerHeartYall or tag @BlessHerHeartYall – I love seeing and hearing the delicious things you make!If you love this&nbsp;Chicken with White Wine Creamy Sauce recipe, be sure to follow me on social media so you never miss a mouth-watering post:|&nbsp;FACEBOOK&nbsp;|&nbsp;TWITTER&nbsp;|&nbsp;PINTEREST&nbsp;|&nbsp;INSTAGRAM&nbsp;|Continue to ContentMelt the butter in the bottom of a large skillet over medium heat. Add the chicken breasts and brown each side for 5 minutes, then remove from the heat to rest on a plate. Set chicken aside.Add the chopped onion and minced garlic to the buttered skillet and allow to saute until the onion becomes translucent and fragrant. Then add in the mushrooms and bacon bits and allow it all to saute for an additional 3-4 minutes, until the mushrooms are tender.Add the chicken back into the skillet and pour in the white wine. Allow the skillet to simmer for 5 minutes covered. Remove the cover, add in the cream, salt and pepper, and fresh rosemary or thyme and allow to heat back up to a simmer. Allow to simmer for an additional 10-15 minutes, stirring occasionally, until the sauce is reduced to ¼ it's original amount. Remove the skillet from heat once the internal temperature of the chicken reaches 165*F and the sauce is becoming thickened.This recipe post contains instructions on how to make this dish in both the Instant Pot / pressure cooker and on the stove with a skillet.No CommentsBless Her Heart Y'all shares easy and delicious gluten-free recipes with busy families. Read More...Bless Her Heart Y'all is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.&nbsp;As an amazon associate, I earn from qualifying purchases.Skip to Recipe

[code_snippet id=218]×Jump to RecipeThis 10-ingredient Chicken With White Wine Cream Sauce is both savory and creamy, with hints of fresh herbs, vegetables, and wine! It's perfect for a quick weeknight meal with a sophisticated taste!Table of ContentsThat's right! This is one of my all-time FAVORITE dishes to make at home at it even involves cooking with white wine!Of course, there are tricks around using the white wine as an ingredient and I will walk you through those steps.Besides the wine, there are only 9 other ingredients you'll need to create the perfect little recipe in your own...

Chicken with White Wine Cream Sauce

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