Chicken stewed in cream

1. Skinless chicken breast should be washed, dried and cut into small cubes.
2. Put a large frying pan on medium heat and dissolve a piece of butter to a liquid state.
3. Lay out the bird to fry. Add salt and pepper to taste. The chicken can be fried until golden brown on both sides (then add a stronger fire), or you can just put it out over medium heat. It's a matter of taste.
4. Peel the onion from the husk and cut into medium cubes. Put it to fry in a frying pan with the chicken. The fire is medium.
5. It's time to season. Dry Italian herbs are ideal for this dish: these are basil, thyme, sage, peppermint, fragrant rosemary, marjoram and oregano. Add in quantity at your discretion. Don't forget to put allspice and bay leaf.
6. Now add dry white wine to the dish. Put out the chicken for a few minutes so that it gets drunk properly and the wine evaporates. You can do without wine. But I recommend adding at least a little, because this dish acquires completely different, new notes.
7. And finally, reduce the heat to a minimum and pour the cream into the pan. 10-15 percent is perfect. It's not worth taking fatter. Stirring constantly, bring the sauce to a boil and remove from the stove. The dish is ready to serve!
_____
To prevent the cream sauce from curdling and turning into flakes, first take the cream out of the refrigerator and keep it at room temperature for at least 20-30 minutes. It is also important not to boil the sauce. As soon as the first signs of boiling appear, turn it off immediately.
Frying meat in butter will allow a fairly dry and fresh chicken breast to become soft and juicy, and white wine will give the dish unusual, refined facets of taste. Serve the chicken in a creamy sauce with white wine with a light side dish. This is ideal, for example, stewed vegetables or grilled vegetables. Bon appetit!