Prep 15 mins
Cook 6 hrs
A French classic--chicken in a white wine sauce.
- 29.58 ml butter, melted
- 4 boneless skinless chicken breasts, cut in half
- 4.92 ml salt
- 1.23 ml pepper
- 4 garlic cloves, finely chopped
- 566.99 g baby portabella mushrooms, sliced thick
- 340.19 g frozen white pearl onions
- 118.29 ml dry white wine (use a wine you'd enjoy drinking, we like Yellow Tail chardonnay)
- 4.92 ml dried thyme leaves
- 1 bay leaf
- 236.59 ml chicken broth
- 78.07 ml flour
- Place butter, chicken, salt, pepper, garlic, mushrooms, onions, wine, thyme, and bay leaf in crock pot.
- Combine chicken broth and flour; pour mixture into crock pot, and stir.
- Cover and cook on LOW setting for 5-6 hours.
- Remove and discard bay leaf.
- Serve over rice.
We loved this! It is going to be made often here!
We liked this, a very nice subtle flavor. The sauce was (as another reviewer said) just the right consistency, and frankly I was amazed that it thickened up so nicely - I've never made a sauce like that in the crock pot. I also added in some chicken thighs. ETA: I just pulled the leftovers from the freezer and reheated them last night. Delicious! No special prep before freezing, I just dumped into freezer safe containers. Then I defrosted in my fridge. I reheated on low for about 3 minutes, high for one minute, drained off the sauce and chunks, and finished heating the chicken on high for 2 minutes. Perfect over some fresh white rice!
The chicken was very tender but I thought it needed some more flavor. It was a quick and easy dish to make and smelled great.