Salmon with Lentils

Directions for: Chicken with White Wine & Cream Sauce

Ingredients

1 Tbsp (15 mL) olive oil

6 boneless, skinless chicken thighs (about 1 1/4 lbs/560 g)

onion, thinly sliced

2 clove garlic, thinly sliced

1 pkg (10 oz/300 g) cremini mushrooms, halved

1 cup (250 mL) white wine OR water

cup (60 mL) heavy cream

1 pot Knorr Homestyle Stock - Reduced-Sodium Chicken

2 Tbsp (30 mL) thinly sliced fresh basil leaves

Directions

1. Heat olive oil in 12-inch 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 melted. Return chicken to skillet and simmer, covered, until chicken is thoroughly cooked, about 20 minutes. Stir in basil.

See more: Mushrooms, Chicken, Main, Dinner, Vegetables