Chicken Fillets Princess
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.
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Recipe Information
Ingredients
- 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
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.
In a shallow dish, combine the flour, salt, and black pepper. Dredge each chicken fillet in the flour mixture, shaking off any excess.
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.
In the same skillet, add the remaining 1 tablespoon of butter, chopped shallots, and minced garlic. Sauté for 1-2 minutes until fragrant.
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.
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.
In a separate pot, blanch the asparagus spears in boiling water for 2-3 minutes until tender-crisp. Drain and set aside.
Add the sliced mushrooms to the sauce and cook for another 3-4 minutes until softened.
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.
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
Calories |
2871 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.8 g | 201% | |
| Saturated Fat | 72.7 g | 364% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 875 mg | 292% | |
| Sodium | 3315 mg | 144% | |
| Total Carbohydrate | 76.4 g | 28% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 12.4 g | ||
| Protein | 242.2 g | 484% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 200 mg | 15% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 2962 mg | 63% | |
*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.
