Chicken in white wine sauce

European cuisine has been the bane of my life! Ask me about any complicated desi food and I can whiff it up in a jiffy. But the thought of even putting together a sandwich fills me with dread. I accidentally made this popular dish ( only 6 steps) and it tastes even better than what you get in the restaurants. The kids were thrilled and soon, both, the dish and me, acquired cult status in the kitchen 🙂

_Q6A1330

INGREDIENTS :

Chicken fillets 2 ( whole or cut into chunks)

Mushrooms 2 cups sliced

Onion 1 medium size, chopped

Chicken stock 3 cups

White wine, preferably dry 1 cup

Double cream 1 cup

Basil – few sprigs finely chopped

METHOD :

Heat oil in a non stick pan, add chicken fillets and fry till golden brown.

Pour the stock over it till it is covered, close lid and allow to cook for 30 mins till done.

Heat butter in another pan, saute the onions and mushrooms till soft.

Pour the white wine and allow it to bubble vigorously till it reduces to 2/3rd the amount ( it should be thick and syrupy). Add the strained stock from the cooked chicken into this mixture.

Add the double cream, boil , season with salt and pepper.

Mix the chicken into this sauce and heat it thoroughly till evenly coated.

Sprinkle basil leaves before serving._Q6A1335_Q6A1336

Serve with bread or steamed vegetables.

 

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