Chicken a La Maillet
Treat your taste buds to the elegant simplicity of Chicken a La Maillet, a dish that combines tender, golden-browned chicken breasts with a creamy garlic and herb sauce that’s both comforting and sophisticated. This recipe stands out with its use of freshly pounded chicken for even cooking, paired with a luscious blend of chicken broth, heavy cream, lemon juice, and aromatic thyme. Perfectly complemented by vibrant, butter-tossed steamed carrots and green beans, this meal brings restaurant-quality flavors to your table in just 45 minutes. Ideal for weeknight dinners or special occasions, Chicken a La Maillet is a flavorful masterpiece that’s as delightful to prepare as it is to savor.
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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
- 3 cloves Garlic cloves, minced
- 1 cups Chicken broth
- 0.5 cups Heavy cream
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoons Fresh thyme leaves
- 1 tablespoons Lemon juice
- 2 cups Carrots, peeled and sliced
- 2 cups Green beans, trimmed
Instructions
Place the chicken breasts between two sheets of plastic wrap and pound gently with a mallet until they are of uniform thickness, about 1/2 inch thick.
In a shallow dish, combine the flour, salt, and black pepper. Dredge each chicken breast in the flour mixture, shaking off the excess.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken breasts to the skillet and cook for 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken and set aside on a plate.
In the same skillet, add another tablespoon of butter and the minced garlic. Cook for 30 seconds until fragrant.
Deglaze the pan by adding the chicken broth, scraping up any brown bits from the bottom of the skillet. Bring to a simmer and reduce the heat to low.
Stir in the heavy cream, fresh parsley, thyme leaves, and lemon juice. Let the sauce simmer for 5 minutes, stirring occasionally. Return the chicken to the skillet and spoon the sauce over the top. Cook for another 2 minutes to blend flavors.
Meanwhile, in a separate pot, bring water to boil and steam the carrots and green beans until tender, about 5-7 minutes. Drain and toss with the remaining 1 tablespoon of butter and a pinch of salt.
Serve the chicken hot, with the sauce generously spooned over the top, alongside the steamed vegetables.
Nutrition Facts
Calories |
656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 201 mg | 67% | |
| Sodium | 839 mg | 36% | |
| Total Carbohydrate | 28.4 g | 10% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 7.7 g | ||
| Protein | 58.8 g | 118% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 98 mg | 8% | |
| Iron | 3.9 mg | 21% | |
| Potassium | 1040 mg | 22% | |
*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.
