Chicken a La Piemontaise

Elevate your dinner table with Chicken à la Piemontaise, a luxurious dish inspired by the flavors of Italy’s Piedmont region. Tender, golden-seared chicken breasts are bathed in a rich, velvety sauce made with earthy white button mushrooms, aromatic shallots, dry white wine, and heavy cream. The crowning touch? A generous infusion of melted Fontina cheese, lending a silky texture and nutty depth to every bite. Finished with fresh parsley for brightness, this one-pan recipe is as elegant as it is comforting. Perfect for a cozy family meal or a special occasion, serve it with creamy mashed potatoes, polenta, or a crusty artisan bread to soak up the irresistible sauce. Ready in just 45 minutes, Chicken à la Piemontaise brings gourmet flavors home with simple ingredients and straightforward techniques.

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pieces Chicken breasts
• 2 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 250 grams White button mushrooms
• 2 pieces Shallots
• 120 milliliters Dry white wine
• 200 milliliters Heavy cream
• 100 grams Fontina cheese (or substitute Gruyère)
• 2 tablespoons Fresh parsley
• 1 teaspoon Salt
• 1 teaspoon Black pepper

Directions

Step 1

Season the chicken breasts with a pinch of salt and pepper on both sides.

Step 2

In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chicken breasts and sear for 4-5 minutes per side until golden brown. Remove the chicken from the skillet and set aside.

Step 3

Thinly slice the mushrooms and finely chop the shallots.

Step 4

In the same skillet, add the remaining 1 tablespoon of butter. Once melted, add the mushrooms and shallots. Cook for 5-7 minutes until softened and lightly browned.

Step 5

Pour the white wine into the skillet, scraping up any browned bits from the bottom. Cook for 2-3 minutes to reduce slightly.

Step 6

Lower the heat to medium-low and stir in the heavy cream. Allow the sauce to simmer gently for 3-4 minutes.

Step 7

Grate the Fontina cheese and gradually incorporate it into the sauce, stirring until melted and smooth.

Step 8

Return the chicken breasts to the skillet, nestling them into the sauce. Cover and cook for 10-12 minutes, or until the chicken is fully cooked through (internal temperature of 165°F or 75°C).

Step 9

Sprinkle chopped fresh parsley over the dish and adjust seasoning with additional salt and pepper, if needed.

Step 10

Serve the Chicken à la Piemontaise hot with your choice of side, such as mashed potatoes, polenta, or crusty bread to soak up the creamy sauce.

Nutrition Facts

Serving size	(1497.9g)

Amount per serving	% Daily Value*
Calories	2851.5

Total Fat 175.4g	0%
Saturated Fat 84.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 923.0mg	0%
Sodium 3369.4mg	0%
Total Carbohydrate 24.9g	0%
Dietary Fiber 5.2g	0%
Total Sugars 11.4g
Protein 249.6g	0%

Vitamin D 41.5IU	0%
Calcium 997.9mg	0%
Iron 8.4mg	0%
Potassium 1276.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.0%

Protein: 37.3%

Carbs: 3.7%