Chicken in a Light Cream Sauce

Total Time
Prep 5 mins
Cook 30 mins

A great Sandi Richards recipe, with some minor changes. If you're counting WW points, this one is 8. Enjoy!

Ingredients Nutrition


  1. Heat oil in a large non stick fry pan over medium heat.
  2. Place chicken and garlic in the pan. Add only 2 cups of chicken stock. Keep simmering and turning chicken until broth has almost completely evaporated, about 15 minutes.
  3. Once sauce has almost completely evaporated, remove chicken and set aside on a plate.
  4. Pour 1/4 cup broth to the pan and stir to deglaze. Slowly whisk in cream and sugar.
  5. Return chicken to pan and heat gently in the sauce, for 10 minutes.
  6. Serve over rice or pasta and sprinkle with green onion.


Most Helpful

Fantastic recipe!! I can't believe how simple this was to prepare and the taste was over the top delicious. My son finished his first serving and was into his 2nd before I was halfway finished (he is 15 though!!). The whole family loved this recipe. I think next time I'll brown the chicken a bit more in the pan before adding the broth but love that the chicks cook by poaching than doing it completely as pan fried. I too skipped on the sugar - just don't see the need. Have I told you how much we loved it yet? 10*** definitely! Thanks Nif - made for Went to the Market Tag and now going into my much loved recipes cookbook.

HokiesMom March 24, 2012

Well now I ask you, how could you not fall in love with this recipe? It's simple delicious, perfect, comfort food. I omitted the sugar, and to be honest I doubt that I would have felt it was a 5 star recipe with sweetening of any kind added. It was rich, creamy tasting, and very satisfying without it. You sure can't complain about the time either. This one is a keeper for sure!

Annacia January 08, 2010

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