In my mind, I call this Coq au Vin because I like to pretend I’m fancy. Except it’s made with a white wine sauce. And mascarpone. And I don’t put in onions or carrots. So I guess it’s technically just Chicken with Wine Sauce. Whatever you want to call it, it’s amazing!
Here is what I use for two servings. You can easily add more chicken without changing much else.
2 boneless skinless chicken breasts
4 strips of bacon
Garlic – I use the freeze dried kind to make it easier
2 cups of white wine – or 1 cup wine and 1 cup chicken broth
2 large spoonfuls of mascarpone – about 1/4 cup
2 tablespoons butter
Salt and pepper
Cut your chicken into pieces and your bacon into small chunks. Salt and pepper the chicken.
Melt the butter in a large skillet over medium high heat.
Then add the garlic and chicken and cook for a few minutes. You don’t want to cook it all the way through yet.
Remove to a plate and add the bacon. Cook til it’s nice and crispy.
Carefully pour in the wine. If you would rather not use that much wine, you can substitute one cup for chicken broth. My grandma once told me “Cook with your cheap wine and save the good stuff for drinking!” Words to live by :) Bring the sauce to a boil.
Reduce the heat. Add the chicken back in, cover, and simmer for 10-15 minutes or until the chicken is cooked through. Your house should be smelling pretty good by now!
Just before serving, add in the mascarpone. You could probably use cream cheese, but the mascarpone is definitely worth it! I don’t really measure this – I just put in a couple large spoonfuls.
Let it melt into the sauce and simmer for a few minutes, stirring to coat the chicken. If your sauce is a little thin at this point, you can take out the chicken and bring the sauce back up to a boil. Cook for a few minutes to thicken it.
I like to serve this over some Madagascar pink rice with a big salad and a roll to mop up all the sauce. You could also serve it over pasta, or just eat it by itself!