Chicken a La Chardon
Elevate your weeknight dinner with the flavorful elegance of Chicken a La Chardon! This French-inspired dish features tender, pan-seared chicken breasts enveloped in a rich and creamy sauce infused with dry white wine, shallots, garlic, and a touch of fresh thyme. The addition of heavy cream and a splash of zesty lemon juice creates a luscious, well-balanced sauce that perfectly complements the golden chicken. Ready in just 45 minutes, this recipe is ideal for both intimate family meals and impressing dinner guests. Serve it alongside fluffy mashed potatoes, steamed vegetables, or a crusty baguette to soak up every drop of the irresistible sauce. Perfect for fans of refined, comforting cuisine, “Chicken a La Chardon” checks all the boxes for a restaurant-quality dish made at home.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 0.5 cups all-purpose flour
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 2 medium, finely diced shallots
- 3 minced garlic cloves
- 1 cups dry white wine
- 1 cups chicken stock
- 0.5 cups heavy cream
- 1 teaspoons fresh thyme leaves
- 2 tablespoons, finely chopped fresh parsley
- 1 tablespoons lemon juice
Instructions
Place the chicken breasts on a cutting board and lightly pound them with a meat mallet to an even thickness, about 1/2-inch.
In a shallow bowl, combine the flour, salt, and pepper. Dredge the chicken breasts in the flour mixture, shaking off any excess.
Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
Reduce the heat to medium, add the remaining 1 tablespoon of butter to the skillet, and stir in the shallots. Sauté for 2-3 minutes until the shallots are translucent.
Add the minced garlic and cook for another 30 seconds, being careful not to burn it.
Pour the white wine into the skillet and deglaze, scraping up any browned bits from the bottom of the pan. Let the wine simmer for 2-3 minutes until slightly reduced.
Stir in the chicken stock, heavy cream, and thyme. Bring the sauce to a gentle simmer and cook for 5-7 minutes until it thickens slightly.
Return the chicken breasts to the skillet, tossing them gently to coat in the sauce. Reduce the heat to low and cook for 5 more minutes, allowing the flavors to meld.
Add the parsley and lemon juice to the sauce, stirring to combine. Taste the sauce and adjust the seasoning with additional salt and pepper, if needed.
Serve the Chicken a La Chardon immediately, garnished with extra parsley if desired, alongside steamed vegetables, rice, or mashed potatoes.
Nutrition Facts
Calories |
659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.7 g | 42% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 207 mg | 69% | |
| Sodium | 662 mg | 29% | |
| Total Carbohydrate | 16.0 g | 6% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 1.2 g | ||
| Protein | 59.4 g | 119% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 43 mg | 3% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 546 mg | 12% | |
*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.
