Chicken in Wine Cream Sauce

Name: Chicken in Wine Cream Sauce
Yield: 4 servings
Ingredients: 2 teaspoons dried oregano; 2 teaspoons dried basil; 1 1/2 teaspoons dried rosemary; 1 teaspoon garlic powder; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/4 teaspoon paprika; 4 teaspoons olive oil, divided; Cooking spray; 8 chicken thighs, skinned (about 2 1/4 pounds); 1/3 cup all-purpose flour; 2 1/4 cups 1% low-fat milk; 1 cup dry white wine; 2 cups sliced mushrooms; 1/4 cup tub-style light cream cheese; 2 cups hot cooked wild rice; Oregano sprigs and cranberries (optional)

10 Reviews

ADD YOUR REVIEW

HOWARD L. PUCKETT

Yield

4 servings

Ingredients

2 teaspoons dried oregano
2 teaspoons dried basil
1 1/2 teaspoons dried rosemary
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon paprika
4 teaspoons olive oil, divided
Cooking spray
8 chicken thighs, skinned (about 2 1/4 pounds)
1/3 cup all-purpose flour
2 1/4 cups 1% low-fat milk
1 cup dry white wine
2 cups sliced mushrooms
1/4 cup tub-style light cream cheese
2 cups hot cooked wild rice
Oregano sprigs and cranberries (optional)

How to Make It

Step 1

Combine first 7 ingredients and 2 teaspoons oil in a small bowl; rub over chicken. Heat 2 teaspoons oil in a large skillet coated with cooking spray over medium-high heat. Add chicken; cook 5 minutes on each side or until browned. Remove chicken from pan; set aside.

Step 2

Place flour in a bowl; gradually add milk and wine, stirring with a whisk until blended. Add to skillet, scraping pan to loosen browned bits; bring to a simmer. Return chicken to pan; cover, reduce heat, and simmer 30 minutes or until chicken is done. Add mushrooms; cover and simmer 5 minutes. Remove chicken from pan; cover and set aside. Add cheese to skillet; cook 5 minutes or until cheese melts, stirring constantly with a whisk. Place 1/2 cup rice on each of 4 plates. Top each with 2 chicken thighs and 1 cup sauce. Garnish with oregano sprigs and cranberries, if desired.

Ratings & Reviews

bethanyrn's Review

2014-10-15T16:32:39-04:00 loddiedoddie

We enjoyed this but aren't in a rush to make it for company or anything. I used six boneless skinless thighs so it cooked more quickly than the recipe directed. My husband suggested that the oregano flavor was a bit overpowering and I think he's right. I'd probably make it again but decrease the oregano. I added salt and a bit of cayenne, and we had it over linguine. Looking forward to leftovers.

amcrevasse's Review

2014-01-07T14:58:40-05:00 bramma

I thought it turned out tasty, we used a mix of wild mushrooms, good dry white wine and it tasted great. Only change we made was adding some capers to brighten the "heavy" cream sauce. Also served over noodles - much better than rice.

gidget265's Review

2013-09-30T17:43:52-04:00 Milo01

OK - no matter what you like about the title, or the ingredients do NOT waste your ingredients or time. I'm a bit of a cook... I thought I could revive this recipe and make an awesome dinner. 2 C + of varied wild (expensive) mushrooms, a handful of fresh herbs (thyme, basil, oregano and dried rosemary) a cup of good wine and still blah. Didn't cover the simmering sauce - put mushrooms in right away to meld the flavors.... added extra garlic, S&P - and still same as others have said. Embarrassing. Luckily I'm home alone tonight and didn't feed this to my loved ones. Hmmmm what to do with the left overs? :(

JamieDurbin's Review

2011-09-06T09:17:51-04:00 JamieDurbin

N/A

veryslowcook's Review

2011-01-20T19:22:58-05:00 bethanyrn

Great creamy consistency!! Flavor was good, although I might play around with it a little. Based on prior reviews, doubled most spices and served over brown rice. It was better over angel hair pasta, though, when we had leftovers. Reheated very well.

Milo01's Review

2010-07-27T00:58:12-04:00 veryslowcook

I thought it was bland and my family did not like it.

bramma's Review

2009-09-26T19:52:56-04:00 amcrevasse

At first I thought the spices were overwhelming - I halved the recipe but used the full amount of spices for four servings. But once the cheese was added, they were sufficiently toned down to make a really tasty dish. I served it with rice cooked in chicken broth and plain steamed asparagus, and it made a satisfying meal. I would definitely rate this as a special occasion dish.

superjules's Review

2009-07-29T02:46:22-04:00 gidget265

I really thought this was a great meal. I took some suggestions from other reviewers. I halved the sauce but upped the spices by 50% (left the rosemary the same). I just put all of it in a ziplock bag to coat the chicken. The sauce got a little thick while cooking so I thinned it out with chicken broth. Delicious!!

loddiedoddie's Review

2009-05-20T17:12:26-04:00 superjules

This sounded great, but the sauce is a bit bland. I followed directions with the exception of using chicken breasts instead of thighs. The sauce has a great consistency, just no flavor. Next time I will try simmering some fresh herbs in the sauce and maybe double the rub recipe as others suggested. I also agree that the wild rice is not a good pairing. Will try noodles or brown rice next time.

vaststars's Review

2009-03-01T00:56:14-05:00 vaststars

AWFUL. I was so embarrassed- I made this for the first time when some friends came over for dinner. It was so bland. I wanted to chuck the whole thing-but everyone kept saying "No, no, its fine." But we spent the whole evening trying to figure out what spice or something could have made it better. The worst part, no one ate more then 4 or 5 bites. What a waste.

Chicken in Wine Cream Sauce

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Ratings & Reviews

bethanyrn's Review

amcrevasse's Review

gidget265's Review

JamieDurbin's Review

veryslowcook's Review

Milo01's Review

bramma's Review

superjules's Review

loddiedoddie's Review

vaststars's Review

Chicken in Wine Cream Sauce

Ingredients

Nutritional Information

How to Make It

You May Like

Build-a-Meal

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