Chicken with Red Wine Cream Sauce

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Chicken with Red Wine Cream Sauce Recipe

Chicken with Red Wine Cream Sauce Recipe photo by Taste of Home

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My creamy chicken tastes like a five-star restaurant dish but takes only minutes and few ingredients to make. Use fresh rosemary. Trust me. —Sarah Campbell, Terre Haute, IN

Prep/Total Time: 30 min.

4 servings

Prep/Total Time: 30 min.

4 servings

  • 1 tablespoon butter
  • 4 bone-in chicken thighs (1-1/2 pounds)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup dry red wine
  • 1 garlic clove, minced
  • 1/2 cup heavy whipping cream
  • 1 tablespoon minced fresh rosemary

1 chicken thigh with 2 tablespoons sauce: 361 calories, 28g fat (13g saturated fat), 130mg cholesterol, 398mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 23g protein.

  1. In a large skillet, heat butter over medium-high heat. Brown chicken on both sides; season with salt and pepper. Reduce heat to medium; cook, covered, 10-12 minutes or until a thermometer reads 170°-175°. Remove chicken to a serving plate; keep warm.
  2. Pour drippings from pan (do not wipe skillet clean); add wine and garlic. Bring to a boil, stirring to loosen browned bits from pan; cook 1-2 minutes or until wine is reduced by half. Stir in cream and rosemary. Return to a boil; cook 1-2 minutes or until slightly thickened. Serve with chicken. Yield: 4 servings.

Originally published as Chicken with Red Wine Cream Sauce in Simple & Delicious December/January 2016

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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