Holy cold front, batman!! Did y’all survive the wintry weather over the weekend?
I am not a fan of the cold. Not even a little bit, so when it is windy and cold and damp…I only go outside if I absolutely must. And take my baby out in it? Not a chance.
I mean, let’s face it…if the cold gets into my bones, I can only imagine what it would do to my baby. Newp, newp, newp!
I prefer to stay holed up inside, while J builds us nice fires, and we can just hang out and play. And be warm. Did I mention that already?
I’m not a big wine drinker, but I do like to cook with it and when I saw this recipe, it reminded me of the white wine and thyme cream sauce I made a long time ago – that was absolutely delicious. And J loved it. J does not like or drink wine, ever, but he loved this sauce.
But really, how can you go wrong with a sauce made with butter, green onions, white wine, basil, and cream?
You can’t. You just can’t.
And when it’s poured over nicely browned chicken breast (and rice or couscous or quinoa), it’s like a little bite of heaven.
- 4 boneless skinless chicken breasts
- 2 tbsp unsalted butter
- 2 green onions, chopped
- 1 cup dry white wine
- 1/2 cup light cream
- 1/4 cup shredded basil
- Cover each chicken breast with plastic wrap and lightly flatten with a rolling pin or meat mallet. Season both sides with ground pepper.
- Heat a 12-inch skillet over medium heat, add the butter and melt. Add the chicken and cook for 3-4 minutes per side, until browned and mostly cooked through. Remove to a plate and keep warm.
- Reduce heat to low and add the onion. Cook for 2-3 mins, stirring, until soft. Increase heat to medium, add wine, and simmer for 1 minute. Stir in the cream and cook for another 3 minutes, until slightly reduced. Stir in the basil and season with salt and pepper, if desired.
- Return chicken to the skillet and cook for a minute, until heated through. Serve with sauce and your favorite sides!