Chicken in Creamy White Sauce

  • Difficulty: Medium
  • 50 minutes
  • 6 servings

This braised chicken is truly delicious thanks to its creamy white sauce made of half-and-half, mushrooms, white wine, and Dijon mustard. Try it, it’s full of flavors and it doesn’t have too many carbs.

Ingredients Needed for Chicken in Creamy White Sauce

    1 whole chicken
    1 tablespoon canola oil
    1 white onion, sliced
    4 ounces of mushrooms, sliced
    ⅓ cup dry white wine
    2 teaspoons of Dijon mustard
    ½ cup half-and-half

How to Make Chicken in Creamy White Sauce

  1. Portion the chicken.
  2. Season the chicken legs, wings, and breasts with salt and pepper.
  3. Heat the canola oil in a skillet and add the chicken pieces in it. Fry until golden brown, for about 4 minutes on each side. When ready, set aside.
  4. Add the onion in the same skillet and coon it until softens.
  5. Add the mushrooms and cook until browned, about 5 minutes, then add the dry white wine.
  6. Add the chicken pieces on top and cover the skillet with a lid. Reduce heat to medium-low and simmer for about 20 minutes, or until the chicken is cooked through.
  7. Add the Dijon mustard, half-and-half, and about 1/4 cup of water. Season with salt and pepper and stir. Cover again and simmer for 3 more minutes.

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