Tuesday, June 3, 2008

Chicken with Thyme Cream Sauce

Yummmmmm! One of the best things about the food blogging craze is discovering new recipes that real people have made, documented, and reviewed. No more worrying about if those smarmy, know-it-all Food Network stars are lying to you about just how great their recipes are!

I went through a bunch of saved recipes last month and decided to make a delicious looking recipe from my friend Nicole's blog, Ginka's Goodies. Although she had a mishap with dried vs. fresh thyme, I learned from her slip-up and thoroughly enjoyed her Chicken with Thyme Cream Sauce. Yum, yum, yum!

It has been a while since I actually made this, but I seem to recall I followed the recipe pretty closely and that it was relatively quick to make and very very tasty. I served it with fluffy white rice and raw spinach- both of which were excellent with the sauce coating them.

Chicken with Thyme Cream Sauce
From Ginka's Goodies

  • 2 Chicken Breasts
  • 2 Green Onions, chopped
  • 2 Garlic Cloves, minced
  • 1/2 C. Chopped White Mushrooms
  • 2/3 C. White Wine
  • 1 1/4 C. Heavy Cream
  • 1/4 C Fresh Thyme & Parsley (The thyme is so small compared to the parsley, but I was generous with my portion.)
  • Salt & Pepper

  1. Season chicken breasts with salt and pepper. Heat the olive oil in a saute pan over medium-high heat and add the chicken.
  2. Cook for 10 minutes, turning the chicken once so that it is a golden brown color on both sides.
  3. Reduce the heat some and cook the chicken for around 10 minutes more or until is it cooked through completely. Remove from the pan and set aside.
  4. Add the green onions and garlic to the pan and cook gently, stirring until the green onions are softened not browned.
  5. Increase the heat back to medium high, add the mushrooms and saute for 2 minutes.
  6. Add the chicken back into the pan and then pour in the wine. Simmer for 5-10 minutes, or until most of the wine is evaporated.
  7. Add the cream and gently mix the ingredients together. Simmer for 10 minutes, or until the sauce has thickened. Stir the herbs into the sauce and season to taste.


Erin said...

That looks tasty. I love the flavor of thyme, and this might be good w/ rosemary, too.

Elly said...

Mmm, looks great! Can't go wrong with cream, amiright?! I love creamy herb sauces.

Erika said...

Yup, anything slathered in cream is usually delicious! Ha!

Erin- the recipe (according to Nicole) was originally with tarragon, so I think you are right- lots of herbs could be subbed in with delicious results!

That Girl said...

I love the sauce dripping over the rice!

Ginka's Goodies said...

Awww Erika! I'm glad yours was better than mine! Now I'll have to try it again...