A Night in Paris
Transport your taste buds to the romantic streets of France with "A Night in Paris," a dinner recipe that blends elegance and comfort in every bite. This delightful dish features tender, golden-seared chicken breasts bathed in a luxurious Dijon mustard and thyme-infused cream sauce, delivering classic French flavors with ease. Paired with silky herbed mashed potatoes and vibrant lemon-kissed sautéed green beans, this recipe offers a complete gourmet experience that's as perfect for date night as it is for impressing dinner guests. With straightforward steps and rich, satisfying ingredients like fresh shallots, garlic, and a splash of heavy cream, "A Night in Paris" transforms weeknight cooking into culinary artistry. Ready in just about an hour, this meal serves four and promises unforgettable flavors that capture the essence of Parisian dining.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 small, finely chopped shallots
- 3 minced garlic cloves
- 1 cup chicken stock
- 2 tablespoons Dijon mustard
- 1 cup heavy cream
- 2 teaspoons fresh thyme
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 4 medium, peeled and quartered Russet potatoes
- 0.5 cup milk
- 2 tablespoons, chopped fresh parsley
- 1 pound, trimmed green beans
- 1 tablespoon lemon juice
Instructions
Season the chicken breasts with salt and black pepper on both sides.
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat.
Sear the chicken breasts for 4-5 minutes on each side until golden brown. Remove and set aside.
Add the remaining butter to the skillet. Sauté the shallots and garlic until fragrant, about 2 minutes.
Deglaze the pan with chicken stock, scraping up any browned bits from the bottom.
Stir in Dijon mustard, thyme, and heavy cream. Simmer for 5-7 minutes until the sauce thickens slightly.
Return the chicken breasts to the skillet and simmer gently for another 10 minutes, ensuring the chicken is fully cooked.
Meanwhile, bring a large pot of salted water to a boil. Cook the potatoes until fork-tender, about 15-20 minutes. Drain and mash them with milk, parsley, and a pinch of salt and pepper. Set aside.
In a separate skillet, heat the remaining olive oil. Sauté the green beans with a pinch of salt and lemon juice for 5-7 minutes until tender-crisp.
Serve the chicken with the creamy Dijon sauce, accompanied by herbed mashed potatoes and sautéed green beans. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
3488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.2 g | 218% | |
| Saturated Fat | 74.9 g | 374% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 906 mg | 302% | |
| Sodium | 2140 mg | 93% | |
| Total Carbohydrate | 207.3 g | 75% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 35.5 g | ||
| Protein | 262.0 g | 524% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 583 mg | 45% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 5399 mg | 115% | |
*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.
