• Joe Centineo

The Sunday Cookbook: Chicken in White Wine "Cream" Sauce



  1. In a pan or skillet over medium heat, lightly brown both sides of chicken in olive oil. Remove chicken from the pan and set aside.

  2. In the same pan, add onion, garlic, and olive oil and saute for about 4 to 5 minutes until onions start to become translucent.

  3. Add wine and molasses and cook for an additional 2 minutes.

  4. Lower heat and add the milk and flour. Whisk until combined. If needed, add more flour to thicken further, but not too much or it will create a floury taste.

  5. Toss in the peas, spices, and herbs. Simmer on low for 20 to 25 minutes until done.

  6. Pour over the chicken and serve with your favorite side of veggies or over pasta.

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Amanda MacGregor and Joseph Centineo

EST. 2013 | New Jersey, United States | contactamandamacgregor@gmail.com