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Chicken with White Wine and Cream Sauce
Makes Serves 4. Photo by Knorr
By Knorr


  1. Heat olive oil in large nonstick skillet over medium-high heat and brown chicken. Remove chicken and reserve drippings; set aside.
  2. Cook onion with garlic in reserved drippings, stirring occasionally, until onion is tender, about 2 minutes. Stir in mushrooms and cook, stirring occasionally, until vegetables are tender, about 2 minutes.
  3. Stir in wine and cream and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until slightly reduced, about 3 minutes. Stir in Knorr® Homestyle Stock – Reduced Sodium Chicken until Stock is melted. Return chicken to skillet and simmer, covered, until chicken is thoroughly cooked, about 20 minutes. Stir in basil.


For a lower-fat alternative, omit heavy cream and stir in 30 mL reduced fat cream cheese before serving.

  • 1 Tbsp (15 mL) olive oil
  • 6 boneless, skinless chicken thighs, (about 625 g)
  • 1/2 onion, thinly sliced
  • 2 cloves garlic
  • 1 package cremini mushrooms, halved (300g)
  • 1 cup white wine [or water]
  • 1/4 cup heavy cream
  • 1 tub Knorr® Homestyle Stock Reduced Sodium Chicken
  • 2 Tbsp. thinly sliced fresh basil leaves