Chicken with White Wine & Cream Sauce

Chicken with White Wine & Cream Sauce
  • 4 servings
  • 0:10 Preparation
  • 0:35 Cooking
  • 0:45 Total Time


Add all
  • 1 Tbsp.
    (15 mL)

    olive oil

  • 6

    boneless, skinless chicken thighs (about 1 1/4 lbs/560 g)

  • 1/2

    onion, thin slices

  • 2

    cloves garlic thinly sliced

  • 10 oz
    (300 g)

    cremini (brown) mushrooms halved

  • 1 cup
    (250 mL)

    white wine or water

  • 1/4 cup
    (60 mL)

    heavy cream

  • 1

    tub Knorr® Homestyle reduced sodium chicken stock

  • 2 Tbsp.
    (30 mL)

    fresh basil leaves thinly sliced


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 Stock is melted.

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

Stir in basil.

Source: Knorr