Chicken Fillets Princess

Nutriscore Rating: 67/100

Elevate your dinner table with the elegance of Chicken Fillets Princess, a refined dish brimming with flavor and sophistication. This recipe features tender, pan-seared chicken breast fillets nestled in a luscious creamy sauce infused with white wine, Dijon mustard, and fragrant shallots. Complemented by earthy mushrooms and vibrant, tender-crisp asparagus spears, this dish strikes the perfect balance of richness and freshness. Simple yet impressive, the one-pan preparation ensures easy cleanup while maintaining a gourmet presentation. Perfect for date nights, dinner parties, or special occasions, Chicken Fillets Princess is a decadent delight that's both comforting and elegant. Garnished with fresh parsley, it’s a visually stunning dish guaranteed to impress.

Recipe Information

• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

15 items

• 4 pieces chicken breast fillets
• 0.5 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 2 small, finely chopped shallots
• 2 cloves, minced garlic
• 0.5 cup white wine
• 1 cup heavy cream
• 0.75 cup chicken stock
• 1 teaspoon Dijon mustard
• 12 pieces, trimmed asparagus spears
• 1 cup, sliced mushrooms
• 2 tablespoons, chopped fresh parsley

📝 Instructions

10 steps

1. Place the chicken fillets on a cutting board and cover them with plastic wrap. Gently pound them to an even thickness of about 1/2 inch.

2. In a shallow dish, combine the flour, salt, and black pepper. Dredge each chicken fillet in the flour mixture, shaking off any excess.

3. In a large skillet over medium heat, melt 1 tablespoon of butter with the olive oil. Add the chicken fillets and cook for 4-5 minutes per side until golden brown and fully cooked (internal temperature of 165°F). Remove the chicken and set aside.

4. In the same skillet, add the remaining 1 tablespoon of butter, chopped shallots, and minced garlic. Sauté for 1-2 minutes until fragrant.

5. Pour in the white wine and scrape the bottom of the skillet to deglaze, allowing the wine to reduce by half, about 2-3 minutes.

6. Stir in the heavy cream, chicken stock, and Dijon mustard. Reduce the heat to low and let the sauce simmer for 5 minutes until slightly thickened.

7. In a separate pot, blanch the asparagus spears in boiling water for 2-3 minutes until tender-crisp. Drain and set aside.

8. Add the sliced mushrooms to the sauce and cook for another 3-4 minutes until softened.

9. Return the chicken fillets to the skillet, nestling them into the sauce. Spoon some sauce over the chicken and cook for 2-3 minutes to warm through.

10. To serve, place three asparagus spears on each plate, top with a chicken fillet, and generously spoon the sauce and mushrooms over the top. Garnish with freshly chopped parsley.

Nutrition Facts

1 serving (358.6g)

Calories		566
% Daily Value*
Total Fat		34.1 g	44%
	Saturated Fat	17.2 g	86%
	Polyunsaturated Fat	0.0 g
Cholesterol		165 mg	55%
Sodium		637 mg	28%
Total Carbohydrate		16.9 g	6%
	Dietary Fiber	2.2 g	8%
	Total Sugars	1.8 g
Protein		37.3 g	75%
Vitamin D		0.2 mcg	1%
Calcium		42 mg	3%
Iron		3.2 mg	18%
Potassium		484 mg	10%

*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.

Source of Calories

Fat: 1220 cal (58.5%%)

Protein: 594 cal (28.5%%)

Carbs: 270 cal (13.0%%)