An easy and very tasty way to perk up your mid-week menu. The sauce is to die for, very creamy and a sure win for garlic lovers.
A recipe very similar to our Chicken in Vinegar Sauce recipe, but has the addition of cream right before serving. The creaminess of the sauce and the underlying acidity in the dish are perfect pairing for our Chardonnay.
In a large, deep skillet add 1 tablespoon of olive oil heat over med-high heat until it begins to shimmer, but not smoking.
Add all 8 pieces of chicken to the pan allowing space between each piece.
Sear each piece until they are deep golden brown in color and remove all chicken from the pan.
While the pan is still hot add the rice vinegar and tomatoes, then scrape the bottom of the pan with a wooden spoon.
Add the minced garlic then the chicken back into the pan.
Cover and simmer on low heat for 15 min. until the chicken has reached an internal temperature of 165 degrees.
Once the chicken is cooked through remove just the chicken from the pan and keep warm.
Meanwhile, turn the heat back up to med-high and reduce the sauce.
Once the consistency of the sauce is thick enough to coat the back of your spoon add the heavy cream.
Heat for 1 minute until the proper consistency is reached then add the chopped parsley.
Pour the sauce over the chicken and serve with chilled Chardonnay.