Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Chicken breasts in white wine sauce recipe

10 ratings

A simple meal that feels super indulgent thanks to a lighter white wine and cream sauce made with low-fat crème fraîche. Enjoy the juicy chicken breast covered in sauce and served with tender boiled potatoes and a big helping of steamed veg. See method

Serves 4
5mins to prepare and 30mins to cook
261 calories / serving
Healthy

Ingredients

4 skinless chicken breasts
1 stick celery, roughly chopped
1 small onion, peeled and quartered
1 bay leaf
1tsp black peppercorns
300ml chicken stock
125ml dry white wine
20g reduced-fat (lighter) spread
1tbsp plain flour
100ml Tesco healthy living creme fraiche
100g (3 1/2oz) button mushrooms, chopped
1tbsp finely chopped parsley
salt

Each serving contains

Energy
1095kj
261kcal 13%
Fat
8g 12%
Saturates
3g 16%
Sugars
2g 2%
Salt
1.3g 22%

of the reference intake
Carbohydrate 5.5g Protein 34.9g Fibre 1.3g

Method

Put the chicken breasts in a saucepan which will take them in a fairly snug layer, with the celery, onion, bay leaf and peppercorns, then and add just enough chicken stock to cover them. Bring to a simmer, put the lid on and cook very gently for 15 minutes or until the chicken is cooked all the way through with no pink showing. Using a slotted spatula, remove the chicken fillets to a plate, cover and keep warm.
Strain the cooking liquid through a fine sieve, mashing the contents down in the sieve as you do so, then return the sieved liquid to the pan with the wine and put on a fast simmer without a lid for 2 minutes.
Melt the spread in a small non-stick saucepan over medium heat. Add the sauce flour and stir well to make a roux. Slowly add the reserved poaching liquid/wine mix to the pan, stirring constantly, to make a thick sauce. Add the mushrooms, bring to simmer and cook for two minutes. Stir the crème fraîche, parsley and salt into the sauce. Check seasoning. Serve the chicken breasts thickly sliced, with the sauce spooned over.

Tip: Try serving each portion with 80g Tesco Finest Tender Stem Broccoli and 100g baby new potatoes – adds 102 calories.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.