Chicken in White Wine Sauce
1 – 1 ½ lbs of diced chicken breast/thigh/tenderloin (I prefer boneless skinless thighs for this because they stay really tender)
4 carrots, peeled and diced
1 white/yellow onion, diced
3 -5 garlic cloves, minced or grated
10 oz of mushrooms, sliced (button, baby bella or shiitakes, or a mixture)
½ cup frozen peas
2 – 3 cups of chicken broth
½ cup half and half or heavy cream
½ cup dry white wine (can substitute for more chicken broth)
Seasonings: salt, pepper, dried or fresh thyme
Olive oil
3 tablespoons butter
3 tablespoons flour
Egg noodles for serving
Heat olive oil in a heavy bottom pot or large skillet over medium heat. Salt and pepper chicken, and brown in one layer.
Once it’s browned, remove to a separate plate, and drizzle in some more olive oil. Add carrots and onion. Saute for a few minutes, until onions are translucent. Add the mushrooms. Saute for another few minutes. Add garlic. Saute for another minute, until fragrant. Deglaze the pan with the wine (or broth). Once the wine has mostly cooked off, add butter and flour. Stir constantly, cooking the flour for a minute, and then add the chicken stock and half and half. Add salt and pepper and thyme to taste. Simmer for 10 – 15 minutes, until thick and bubbly. Add peas right before you serve. Serve over hot buttered egg noodles.