Chicken in Cream Sauce
A classic comfort food, boned chicken in cream sauce over rice gets a lift from using white wine and heavy cream with sliced mushrooms in the sauce, and a long-grain rice pilaf seasoned with onion and bay leaf. Add color to the dinner with a brightly colored salad.
- Chicken and Cream Sauce
- Chickens - 2, boned and cut into serving pieces
- Unsalted Butter - 1 tablespoon
- Oil - 2 tablespoons
- Dry white wine - 1/4 cup
- Heavy (whipping) cream - 2 cups
- Salt and freshly ground white pepper to taste
- Mushroom - 1/2 pounds cleaned, sliced (optional)
- Rice Pilaf
- Onion - 1/3 cup, chopped
- Unsalted Butter - 2 tablespoons
- Bay Leaf - 1
- Raw long-grain Rice - 2 cups
- Chicken Stock - 3 cups, heated to boiling
- Parsley - 1/4 cup, chopped (optional)
To prepare the chicken and sauce: Preheat the oven to 350 F. Heat the butter and oil in an ovenproof saute pan over medium-high heat. Brown the chicken pieces on both sides, skin side first, until lightly browned. Season with salt and pepper. Place in the oven and bake 15 to 20 minutes. Remove the chicken pieces from the pan and set aside; keep warm. Pour off the grease and add the white wine. Place over medium heat and stir up the glaze from the bottom of the pan. Cook until the wine is reduced by half. Add the cream and reduce by one fourth, or until thickened. Put the chicken in the sauce and heat.
To prepare the pilaf: Preheat the oven to 400 F. Saute the onions in the butter with the bay leaf in an ovenproof pan until the onions are transparent. Add the rice and toss to coat. Add the hot stock and bring to a boil. Put the pan in the oven for 17 to 18 minutes, until the rice has absorbed the liquid and is tender. Fluff with a fork.
To serve: Make a bed of pilaf on each warmed serving plate. Spoon chicken and cream sauce over the rice. Sprinkle with chopped parsley.