Chicken Excelsior House
Elevate your weeknight dinners with the elegant and flavor-packed Chicken Excelsior House. This recipe features tender, golden-seared chicken breasts nestled in a velvety sauce infused with shallots, garlic, a splash of dry white wine, and a hint of Dijon mustard for depth. A touch of heavy cream adds richness, while fresh lemon juice and herbs like parsley and thyme brighten every bite. Perfectly balanced and irresistibly creamy, this dish is as comforting as it is sophisticated. Ready in under an hour and ideal for serving with mashed potatoes, rice, or crusty bread to soak up every drop of the luscious sauce, this recipe is a guaranteed crowd-pleaser. "Chicken Excelsior House" is the perfect fusion of elegance and ease—perfect for weeknight indulgence or a special dinner party centerpiece.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup all-purpose flour
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 medium shallots, finely minced
- 3 cloves garlic cloves, minced
- 0.5 cups dry white wine
- 1 cup chicken broth
- 0.5 cup heavy cream
- 1 tablespoon Dijon mustard
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme leaves
Instructions
1. Begin by seasoning the chicken breasts on both sides with salt and black pepper.
2. Dredge each chicken breast in flour, shaking off the excess.
3. In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat.
4. Sear the chicken breasts 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.
5. In the same skillet, reduce the heat to medium and add the remaining 2 tablespoons of butter.
6. Sauté the minced shallots and garlic for 2-3 minutes, until softened and fragrant.
7. Pour in the white wine, scraping up any browned bits from the bottom of the skillet. Let the wine reduce by half, about 3-4 minutes.
8. Add the chicken broth, heavy cream, Dijon mustard, and lemon juice to the skillet. Stir to combine and bring the mixture to a gentle simmer.
9. Return the chicken breasts to the skillet, spooning the sauce over them. Simmer for 10 minutes to allow the flavors to meld.
10. Sprinkle the dishes with fresh parsley and thyme before serving.
11. Serve warm with rice, mashed potatoes, or crusty bread to accompany the sauce.
Nutrition Facts
Calories |
2880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.4 g | 186% | |
| Saturated Fat | 63.5 g | 318% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 836 mg | 279% | |
| Sodium | 3838 mg | 167% | |
| Total Carbohydrate | 117.9 g | 43% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 5.5 g | ||
| Protein | 234.9 g | 470% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 196 mg | 15% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2485 mg | 53% | |
*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.
