creamy chicken & white wine sauce

The sauce is particularly yummy for this one! If you don't want to open a bottle of wine just for this you can get little 187ml bottles in most supermarkets that do the job perfectly! If you would rather leave out the wine that's fine, just use chicken stock instead & the same goes for the mustard if you don't like it you can leave it out!

I tried this with chicken thigh originally but found that chicken breast worked much better.


Serves 4 Approx 96p per person


Prep time 10 minutes Cooking time 20-25 minutes




2 chicken breasts, sliced approx 1cm thick

1 small onion, finely chopped

2 cloves garlic, crushed

1 tsp dried parsley

75g 1/2 fat creme fraiche

187ml white wine (med-dry)

1 tbsp dijon mustard (less if using english mustard!)

1 tbsp plain flour


salt & pepper

Put 1 tbsp plain flour into a shallow dish with some salt & pepper. Add the chicken & toss to coat. This will help the sauce thicken.

Heat 2 tbsp oil in a large frying pan over medium heat. Brown the chicken all over then set aside. Do this in batches if your pan is smaller.


Add about 1 tbsp more oil & cook the onion scraping up any brown bits from the bottom of the pan-it's all flavour! After a couple of minutes add the garlic & parsley & stir. 

Once the onion is soft pour in the wine. Bring to the boil then reduce the heat.

Put the chicken back in to the pan, cover & simmer for 10 minutes. This will allow most of the alcohol to evaporate.


After 10 minutes remove the lid & stir in the creme fraiche & mustard.

Simmer for a further 5 minutes & check the seasoning.


Serve with plain rice or new potatoes & veg.

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