Wednesday, 21 November 2012

Chicken in White Wine Cream Sauce

After a cinema date and jaunt to a tasty Italian on Monday night with my friend, I realised how simple but tasty Italian food is. I remember as a teenager my Mom used to make something along the lines of this creamy chicken dish and how much I adored it. Yesterday evening when I arrived home from work I was absolutely exhausted but also struck down with an overwhelming hunger. I had been dreaming of a creamy delicious dinner all day in work (after the visual feast of what others were eating at tables around me, in the restaurant the night before). I promptly snapped out of my day dream and jotted down a few core ingredients to pick up on the way home from work, in order to make my dream a reality. And voilà! a little wine, a few fresh herbs and some nice Irish chicken breasts, delicious! Even better, I made enough of this delectable dinner to bring to work for lunch today. My Wednesday is already off to a good start.

Chicken in White Wine Cream Sauce 
served with Tagliatelle

Serves 4

4 Chicken Breasts
2 Rashers (Bacon Slices)
1 Onion
6 Cloves of Garlic
100ml cream
125ml white wine
Olive Oil
Sprig of rosemary
12 nests of tagliatelle
6 fresh mushrooms (sliced)
Parmesan (optional)
Parsley (optional)

1. Fry of the bacon in a pan until crisp. Remove from the heat and set aside.
2. Heat a little olive oil in the pan, then add the chicken and brown for 2-3 minutes. 
3. Next add in the onion, garlic, mushrooms and rosemary and sautee. Ensuring to season 
    well with salt and pepper. 
4. Return the crisp bacon to the mixture. Turn the heat down and add the wine and cream. Allow 
    to simmer for 15 minutes.
5. Meanwhile heat a pan of boiling water. Add the pasta and cook for 10 minutes or until al-
    dente to taste.
6. Strain the pasta, and plate up. Then spoon the chicken and white wine sauce over the bed of 
    tagliatelle. Garnish with bacon pieces, parsley and parmesan.
E-D's Notes
I am a huge red wine fan, but rarely drink white wine, so I am usually quite reluctant to include it in recipes as I don't like to waste it. That said recently I have started freezing any left over wine, either in an ice cube tray or freezer bag. This means that I don't waste any left over wine, and also means I have white wine at the ready in small amounts for when I need it for cooking.


  1. Delicious!!! It seems so easy to do it.I'll try to do it.
    I also really love wine, and I have no problem with red or with white. Curious freezing in portions for cooking, I find it very interesting. Noted.


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