Join us on this week episode of Ballgowns and Booze as Natalie and Julie cook a delicious Creamy Chicken and pair this with Verwood’s Chardonnay. Natalie particularly enjoyed this food wine pairing as the pepper gives a little ‘zing’ to the Chardonnay.

A beautiful French recipe provided to us by the lovely Julie Clements (Real Estate Agent).


based on cooking 1-2 chicken breasts

  • Chicken breasts (1-2)
  • 1 tablespoon of butter
  • Garlic cloves (3-4 if quite small)
  • 1 cup (250ml) of chicken stock
  • Half a cup (125ml) of white wine
  • Handful of walnuts
  • 1 cup (250ml) of cream
  • Salt and white pepper to taste


  1. Peel and slice the garlic cloves.
  2. Put the butter, sliced garlic and white wine into a pan and heat together, being mindful to not allow it to burn/brown, bringing it to a gentle boil.
  3. Place the chicken breasts into the garlic, butter, and wine sauce and coat well to prevent drying out the chicken.
  4. Poach the chicken for roughly 20 minutes, turning frequently.
  5. Add the chicken stock, to about half of the thickness of the chicken breast whilst it is cooking through and bring to the boil.
  6. Cover the chicken with a lid and leave for 5 minutes before checking and turning it over.
  7. Grab a handful of walnuts, and either put them inside a zip-lock bag or some parchment paper. Using a rolling pin, crush the walnuts gently to make smaller, smooth pieces.
  8. Once the chicken has cooked, remove from the pan, and bring the sauce (that the chicken was sitting in) to a boil to reduce it, not letting it turn brown.
  9. Add the salt and white pepper, allowing the seasoning to come through in the dish (2 minutes).
  10. Turn down the heat and stir in the cream. Gradually turn up the heat to a low-medium, add more white pepper if desired. Stir constantly to not let the sauce sit and add in the crushed walnuts.
  11. Add the chicken back into the sauce, warming through and coating the chicken in the creamy sauce. The cream can bubble slightly, be careful not to boil and allow the cream to split and burn.
  12. Cover the chicken in the sauce and allow to rest for 5 minutes without the pan on.
  13. Plate up the chicken, coat with the creamy sauce and garnish with some whole walnuts. Recommended to be served with salad, though it is down to personal preference.
  14. Bon Appetit!

Check our ‘Ballgowns & Booze Creamy Chicken’ episode here:

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