Chicken in Cream Sauce Volaille a La Crme
Elevate your weeknight dinner game with "Chicken in Cream Sauce Volaille à la Crème," a French-inspired masterpiece bursting with rich, comforting flavors. Tender chicken breasts are pan-seared to golden perfection, then bathed in a silky sauce made from dry white wine, heavy cream, and aromatic shallots. This one-pan wonder delivers a perfect balance of elegance and simplicity, with the addition of fresh parsley for a bright, herbaceous finish. Ready in just under 45 minutes, this recipe is perfect for impressing guests or indulging in a luxurious yet easy-to-make meal. Serve this creamy delight over fluffy rice, buttery mashed potatoes, or crisp steamed vegetables to complete your restaurant-quality feast at home. Perfect keywords: creamy chicken recipe, French chicken dish, chicken in cream sauce, easy weeknight chicken recipes, elegant dinner ideas.
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Ingredients
- 4 pieces Chicken breasts
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 2 pieces Shallots, finely chopped
- 1 cup Dry white wine
- 1 cup Heavy cream
- 1 cup Chicken stock
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Directions
Step 1
Place the chicken breasts on a cutting board. Pound them lightly with a meat mallet until they are of even thickness, about 1/2 inch thick. Season both sides with salt and black pepper.
Step 2
Heat a large skillet over medium-high heat. Add 1 tablespoon of butter and the olive oil to the skillet. Once the butter has melted and is bubbling, add the chicken breasts. Cook for 4-5 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate, tented with foil to keep warm.
Step 3
In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of butter. Once melted, add the chopped shallots. Sauté for 2-3 minutes until softened and fragrant.
Step 4
Deglaze the pan by pouring in the white wine, using a wooden spoon to scrape any browned bits from the bottom of the skillet. Simmer for 3-4 minutes until the wine has reduced by half.
Step 5
Stir in the chicken stock and heavy cream. Bring to a gentle simmer and let the sauce thicken slightly, about 5-7 minutes.
Step 6
Return the cooked chicken breasts to the skillet, submerging them partially in the sauce. Continue to cook for 5 minutes over low heat, allowing the chicken to absorb the flavors of the sauce.
Step 7
Taste the sauce and adjust seasoning with more salt and pepper, if needed.
Step 8
Garnish the dish with freshly chopped parsley before serving. Serve the chicken hot, spooned generously with the cream sauce, alongside steamed vegetables, rice, or potatoes.
Nutrition Facts
| Serving size | (1644.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2594.5 |
| Total Fat 146.5g | 0% |
| Saturated Fat 71.0g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 895.3mg | 0% |
| Sodium 3098.5mg | 0% |
| Total Carbohydrate 18.3g | 0% |
| Dietary Fiber 2.5g | 0% |
| Total Sugars 8.1g | |
| Protein 228.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 150.3mg | 0% |
| Iron 8.3mg | 0% |
| Potassium 455.2mg | 0% |
Source of Calories