Poulet au Vin Blanc | Midwest Living
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Poulet au Vin Blanc

Poulet au Vin Blanc

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  • Makes: 4 servings
  • Start to Finish 45 mins

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Ingredients

  • Herbed Rice (see recipe below)
  • 1 tablespoon cooking oil
  • 1/2 teaspoon dried thyme, crushed
  • 4 skinned and boned chicken-breast halves
  • 1 1/2 cups sliced fresh mushrooms
  • 1/4 cup dry white wine
  • 1/4 cup whipping cream
  • 1 tablespoon butter

Directions

  1. Prepare rice. Cover; keep warm.
  2. In a large skillet, combine cooking oil and thyme. Cook the chicken in the hot oil mixture for 2 to 3 minutes or until brown. Turn; cook chicken for 3 minutes more.
  3. Sprinkle mushrooms around chicken. Add wine. Cook, uncovered, over medium-high heat for 3 minutes.
  4. Add whipping cream and butter. Cook, uncovered, over medium-high heat for 2 to 3 minutes more or until sauce thickens slightly.
  5. Serve chicken and sauce over rice. Makes 4 servings.

Herbed Rice

Ingredients

  • 1 1/2 cups chicken broth
  • 1/3 cup long-grain rice
  • 2 tablespoons sliced scallions
  • 1/8 teaspoon dried thyme, crushed

Directions

  1. In a saucepan, mix chicken broth, long-grain rice, sliced scallions, and dried thyme, crushed. Bring to boiling; reduce heat. Cover; simmer for 20 minutes. Remove from heat. Let stand, covered, for 10 minutes.

Nutrition Facts

(Poulet au Vin Blanc)

Servings Per Recipe 4, sat. fat (g) 7, Fat, total (g) 16, chol. (mg) 111, vit. C (mg) 2, carb. (g) 14, cal. (kcal) 359, calcium (mg) 40, pro. (g) 36, iron (mg) 2, vit. A (IU) 437, sodium (mg) 492, fiber (g) 1

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