This sauce is brilliantly versatile and suits chicken, pork, beef and even meaty white fish! It's also ridiculously simple and quick to make which means this is a sauce you'll likely come back to again and again.
You can make the sauce beforehand and simply re-warm in the pan or even use it to finish off cooking chicken breasts to get a great flavour
First we'll need to melt the butter in a pan and gently cook the chopped garlic and thyme sprigs for about 5 minutes on a low heat. Just make sure that you don't burn the garlic or the sauce will taste bitter
After about 5 minutes; add in the white wine and increase the heat to bring this to a simmer. We'll want to reduce the wine by half
Add in the single cream and simmer for a few minutes until the sauce thickens slightly. You just want to drive off a bit of the water content.
Remove the thyme sprigs and season with some salt and pepper
Serve straight away or cool and place in the fridge for later to warm through
You can also use this sauce to finish off cooking some chicken breasts though make sure the chicken breasts have been browned off first and you may want to add a dash more wine and cream to boost the quantity of sauce.