John Myers
Chicken in Creamy White Wine Sauce
The perfect chicken in creamy white wine sauce recipe with a picture and simple step-by-step instructions.
- 300 g Chicken breast
- Salt and pepper
- 5 sheet Freshly plucked peppermint
- 5 sheet Freshly plucked lemon balm
- 350 ml White wine dry Pinot Gris)
- 1 a cup Cream
- 2 Freshly grated garlic cloves
- 2 Pinches Sugar
- And then one more
- 700 g Fresh asparagus
- Potatoes
- Parsely
- Wash the chicken pieces, dry them and season with salt and pepper, and fry the meat briefly on both sides in a little butter. During this time, wash the peppermint leaves and lemon balm leaves and shred them roughly.
- When the chickens are slightly colored, pour in the wine and add the herbs, simmer gently for 10 minutes
- , then add the cream and stir in the freshly grated garlic, I then added a little sugar to taste
- Let it steep for another 5 minutes.
- Prepare the asparagus the way you like it best.
- We ate parsley potatoes with it
- Notice … I have now read in a small herbal guide that you should not work herbs with a knife, because the juices and ingredients leak and get lost … rather pluck directly into the pan
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