Chicken a La Piemontaise
Elevate your dinner table with Chicken à la Piemontaise, a luxurious dish inspired by the flavors of Italy’s Piedmont region. Tender, golden-seared chicken breasts are bathed in a rich, velvety sauce made with earthy white button mushrooms, aromatic shallots, dry white wine, and heavy cream. The crowning touch? A generous infusion of melted Fontina cheese, lending a silky texture and nutty depth to every bite. Finished with fresh parsley for brightness, this one-pan recipe is as elegant as it is comforting. Perfect for a cozy family meal or a special occasion, serve it with creamy mashed potatoes, polenta, or a crusty artisan bread to soak up the irresistible sauce. Ready in just 45 minutes, Chicken à la Piemontaise brings gourmet flavors home with simple ingredients and straightforward techniques.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 250 grams White button mushrooms
- 2 pieces Shallots
- 120 milliliters Dry white wine
- 200 milliliters Heavy cream
- 100 grams Fontina cheese (or substitute Gruyère)
- 2 tablespoons Fresh parsley
- 1 teaspoon Salt
- 1 teaspoon Black pepper
Instructions
Season the chicken breasts with a pinch of salt and pepper on both sides.
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chicken breasts and sear for 4-5 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
Thinly slice the mushrooms and finely chop the shallots.
In the same skillet, add the remaining 1 tablespoon of butter. Once melted, add the mushrooms and shallots. Cook for 5-7 minutes until softened and lightly browned.
Pour the white wine into the skillet, scraping up any browned bits from the bottom. Cook for 2-3 minutes to reduce slightly.
Lower the heat to medium-low and stir in the heavy cream. Allow the sauce to simmer gently for 3-4 minutes.
Grate the Fontina cheese and gradually incorporate it into the sauce, stirring until melted and smooth.
Return the chicken breasts to the skillet, nestling them into the sauce. Cover and cook for 10-12 minutes, or until the chicken is fully cooked through (internal temperature of 165°F or 75°C).
Sprinkle chopped fresh parsley over the dish and adjust seasoning with additional salt and pepper, if needed.
Serve the Chicken à la Piemontaise hot with your choice of side, such as mashed potatoes, polenta, or crusty bread to soak up the creamy sauce.
Nutrition Facts
Calories |
705 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.3 g | 56% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 236 mg | 79% | |
| Sodium | 738 mg | 32% | |
| Total Carbohydrate | 4.7 g | 2% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 2.2 g | ||
| Protein | 62.6 g | 125% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 249 mg | 19% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 726 mg | 15% | |
*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.
