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
- Season chicken breasts with salt and pepper. Heat the olive oil in a saute pan over medium-high heat and add the chicken.
- Cook for 10 minutes, turning the chicken once so that it is a golden brown color on both sides.
- 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.
- Add the green onions and garlic to the pan and cook gently, stirring until the green onions are softened not browned.
- Increase the heat back to medium high, add the mushrooms and saute for 2 minutes.
- 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.
- 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.
5 comments:
That looks tasty. I love the flavor of thyme, and this might be good w/ rosemary, too.
Mmm, looks great! Can't go wrong with cream, amiright?! I love creamy herb sauces.
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!
I love the sauce dripping over the rice!
Awww Erika! I'm glad yours was better than mine! Now I'll have to try it again...
Nicole
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