How to make it

  • Cook wine ,garlic,pepper until reduced by half,then add chicken stock. Bring to boil. When boiling,add rioux to thicken. When sauce has thickened,add heavy cream and thyme. Cook 10 mins till incorporated.
  • Put chicken in pan with sauce for approx. 16-18 mins. Take chicken out ansd place in oven at 350' for 10 mins or till temp has reached 150'. Meanwhile,continue to simmer sauce.
  • Take chicken out of oven and place on plate with goat cheese mashed potatoes. Great also with sauteed green beans and carrots. Finish dish off by topping off,thyme cream sauce.
  • Note:Before cooking,marinate the chicken for up to 24 hours in olive oil,1/2 tsp garlic,some tyhme and salt and pepper.

Reviews & Comments 3

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  • cooper 7 years ago
    Twelve people at buffet dinner thought it a hit. It was paired with (others bring the sides) an Uncle Ben's wild and white rice blend, asparagus and a bunch of other good stuff, including a fresh spinach and goat cheese stuffed Roma tomato half that was to kill for. I will post the recipe. I used boneless chicken breasts because of the buffet setup as these are older people who don't eat huge portions and there was a lot of food. Only had time to marinate a few hours. Added a pinch of white pepper and some sliced baby bellas to the final sauce. Very, very good.
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  • cooper 7 years ago
    Thanks for the clarification. This recipe sounds decadent. I am going to use it tonight for a supper club. I may have to run it thorough my decalorizer..butter, heavy cream, white wine, it's just got to be good. Thanks for the post!
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  • cooper 7 years ago
    Does the raw chicken simmer in the sauce? If the final chicken temp is just 150 degrees after being in the oven, that means the chicken came out of the sauce at a temperature lower than that and undercooked and there is raw chicken juice in it. Salmonella requires 165 degrees to kill it. The sauce needs to continue to simmer while the chicken is in the oven, it would seem. It sounds absolutely wonderful, but I'm concerned about the technique.
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