Chicken Fillets Princess

Elevate your dinner table with the elegance of Chicken Fillets Princess, a refined dish brimming with flavor and sophistication. This recipe features tender, pan-seared chicken breast fillets nestled in a luscious creamy sauce infused with white wine, Dijon mustard, and fragrant shallots. Complemented by earthy mushrooms and vibrant, tender-crisp asparagus spears, this dish strikes the perfect balance of richness and freshness. Simple yet impressive, the one-pan preparation ensures easy cleanup while maintaining a gourmet presentation. Perfect for date nights, dinner parties, or special occasions, Chicken Fillets Princess is a decadent delight that's both comforting and elegant. Garnished with fresh parsley, it’s a visually stunning dish guaranteed to impress.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pieces chicken breast fillets
• 0.5 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 2 small, finely chopped shallots
• 2 cloves, minced garlic
• 0.5 cup white wine
• 1 cup heavy cream
• 0.75 cup chicken stock
• 1 teaspoon Dijon mustard
• 12 pieces, trimmed asparagus spears
• 1 cup, sliced mushrooms
• 2 tablespoons, chopped fresh parsley

Directions

Step 1

Place the chicken fillets on a cutting board and cover them with plastic wrap. Gently pound them to an even thickness of about 1/2 inch.

Step 2

In a shallow dish, combine the flour, salt, and black pepper. Dredge each chicken fillet in the flour mixture, shaking off any excess.

Step 3

In a large skillet over medium heat, melt 1 tablespoon of butter with the olive oil. Add the chicken fillets and cook for 4-5 minutes per side until golden brown and fully cooked (internal temperature of 165°F). Remove the chicken and set aside.

Step 4

In the same skillet, add the remaining 1 tablespoon of butter, chopped shallots, and minced garlic. Sauté for 1-2 minutes until fragrant.

Step 5

Pour in the white wine and scrape the bottom of the skillet to deglaze, allowing the wine to reduce by half, about 2-3 minutes.

Step 6

Stir in the heavy cream, chicken stock, and Dijon mustard. Reduce the heat to low and let the sauce simmer for 5 minutes until slightly thickened.

Step 7

In a separate pot, blanch the asparagus spears in boiling water for 2-3 minutes until tender-crisp. Drain and set aside.

Step 8

Add the sliced mushrooms to the sauce and cook for another 3-4 minutes until softened.

Step 9

Return the chicken fillets to the skillet, nestling them into the sauce. Spoon some sauce over the chicken and cook for 2-3 minutes to warm through.

Step 10

To serve, place three asparagus spears on each plate, top with a chicken fillet, and generously spoon the sauce and mushrooms over the top. Garnish with freshly chopped parsley.

Nutrition Facts

Serving size	(1813.7g)

Amount per serving	% Daily Value*
Calories	2871.1

Total Fat 156.8g	0%
Saturated Fat 72.7g	0%
Polyunsaturated Fat 4.0g
Cholesterol 874.8mg	0%
Sodium 3314.7mg	0%
Total Carbohydrate 76.4g	0%
Dietary Fiber 9.9g	0%
Total Sugars 12.4g
Protein 242.2g	0%

Vitamin D 0IU	0%
Calcium 200.1mg	0%
Iron 14.3mg	0%
Potassium 2962.0mg	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: 52.5%

Protein: 36.1%

Carbs: 11.4%