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Chicken with a Garlic, Herb and Cream Sauce


Its a classic from the 90’s. This recipe is full of flavour and looks great. Cooked in one pan, which is alway a good thing in my opinion - less washing up!




4 chicken breast skinless and boneless Salt and pepper
Olive oil
2 garlic cloves, crushed

1 tbsp fresh rosemary, chopped 1 tbsp fresh thyme, chopped
2 fresh sage sage leaves
50g butter

200ml dry white wine 100ml double cream


Here’s how:


Drizzle the olive oil over the chicken breast and season with salt and pepper.
Pre heat a large shallow non stick frying pan.
Lay the chicken into the pan and cook for 3-4 minutes until golden.
Turn the chicken over and add the crushed garlic, rosemary, thyme and sage. Add the butter and pour in the wine. Then turn the heat up to reduce the wine by half its volume.

To finish the dish add the cream and continue to boil until it reduces by half again. Then taste and season with a little more salt and pepper if needed.

Serve this dish with the same wine you made the sauce with such as a chilled Chablis or a Sancerre if you want to push the boat out.


Recipe by Peter Sidwell

Chicken with a Garlic, Garden Herb and Cream Sauce

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