Friday, June 1, 2012

Chicken with Wine, Garlic and Herb Sauce

Sorry for the delay in posting Monday night's feast but Tuesday saw me off to Brisbane with work of course, only to return very late Thursday night.  Never mind I had a good time this trip during my absence but have been waiting to blog again on the new fresh version of A Dash Of Flavour.  I hope you are liking the few changes that we have made to our blog.

This dish, I have to say myself, was magnificent.  In fact I think we all wanted second helpings once we had cleared out plates.  The chicken moist and tender, the sauce creamy and powerful - a brilliant combination of garlic, fresh herbs and wine.  And another easy weeknight dinner that could easily be served for a special dinner.

I love the delicateness of a cream sauce and there was no resisting this while eating.

Chicken with Wine, Garlic and Herb Sauce

Serves: 4
ProPoints per serve: 7

2 red onions, thinly sliced
4 x 200 gram chicken fillets, all visible fat removed
4 cloves garlic, thinly sliced
1/2 cup fresh oregano leaves
1/2 cup fresh thyme leaves
freshly ground black pepper
1/4 cup dry white wine
1 cup chicken stock
1/2 cup thick light cream

Preheat oven to 180 degrees Celsius.

Coat a small frying pan with cooking spray and heat over medium heat.  Add onions and cook until softened.  Remove from heat and allow to cool slightly.

Place chicken fillets in a shallow oven proof dish.  Sprinkle with onions, galic, oregano and thyme.  Season with salt and fresh ground pepper.  Mix together wine and chicken stock, pour around chicken fillets.  Cover dish with lid or foil and cook in oven for 25 - 35 minutes or until chicken is cooked.

Remove chicken from casserole dish, covering with foil to keep warm.  Mix cream into wine mixture until well combined, return chicken to sauce to coat.

Serve chicken drizzled with sauce accompanied by point free vegetables.

(click here for a printable version of this recipe)

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