Creamy Chicken

Served up with some pennoni
The name for this should probably be something a bit grander than Creamy Chicken, but that's what we've always called it, so that's what it is. When it comes to eating, ignore the picture and make sure to mix the pasta and sauce up so all the pasta gets coated.
Creamy Chicken
creamy chicken, mustardy sauce, rich sauce, perfect with pasta, rich, unctuous
British
dinner

Stats

Serves: 2
Prep Time: 5 minutes
Cook Time: 25 hour

Ingredients

  • 2 chicken breasts, chopped to bite-size pieces
  • 2 red onions
  • 150ml double cream
  • 1tsp garlic paste
  • 100ml dry white wine
  • 2tbsp wholegrain mustard
  • Salt and pepper
  • 1/2 tbsp olive oil

Method

  1. Cut the onion into irregularly shapped half moons, you don't want them any thinner than about half a centimeter though
  2. Heat the olive oil in a heavy frying pan, add the onions and cook for 10 to 15 minutes over a low/medium heat until softened and slightly browned
  3. Add the chicken and cook for 5 minutes until coloured
  4. Add the white wine and reduce for 5 minutes until it's mostly gone
  5. Add the garlic paste and stir around for 30 seconds to cook-off slightly
  6. Add the cream and wholegrain mustard, stir well to combine
  7. On a low heat, reduce/thicken for 5 minutes before seasoning and serving

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