Chicken in Cream Sauce Volaille a La Crme
Elevate your weeknight dinner game with "Chicken in Cream Sauce Volaille à la Crème," a French-inspired masterpiece bursting with rich, comforting flavors. Tender chicken breasts are pan-seared to golden perfection, then bathed in a silky sauce made from dry white wine, heavy cream, and aromatic shallots. This one-pan wonder delivers a perfect balance of elegance and simplicity, with the addition of fresh parsley for a bright, herbaceous finish. Ready in just under 45 minutes, this recipe is perfect for impressing guests or indulging in a luxurious yet easy-to-make meal. Serve this creamy delight over fluffy rice, buttery mashed potatoes, or crisp steamed vegetables to complete your restaurant-quality feast at home. Perfect keywords: creamy chicken recipe, French chicken dish, chicken in cream sauce, easy weeknight chicken recipes, elegant dinner ideas.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 2 pieces Shallots, finely chopped
- 1 cup Dry white wine
- 1 cup Heavy cream
- 1 cup Chicken stock
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Place the chicken breasts on a cutting board. Pound them lightly with a meat mallet until they are of even thickness, about 1/2 inch thick. Season both sides with salt and black pepper.
Heat a large skillet over medium-high heat. Add 1 tablespoon of butter and the olive oil to the skillet. Once the butter has melted and is bubbling, add the chicken breasts. Cook for 4-5 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate, tented with foil to keep warm.
In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of butter. Once melted, add the chopped shallots. Sauté for 2-3 minutes until softened and fragrant.
Deglaze the pan by pouring in the white wine, using a wooden spoon to scrape any browned bits from the bottom of the skillet. Simmer for 3-4 minutes until the wine has reduced by half.
Stir in the chicken stock and heavy cream. Bring to a gentle simmer and let the sauce thicken slightly, about 5-7 minutes.
Return the cooked chicken breasts to the skillet, submerging them partially in the sauce. Continue to cook for 5 minutes over low heat, allowing the chicken to absorb the flavors of the sauce.
Taste the sauce and adjust seasoning with more salt and pepper, if needed.
Garnish the dish with freshly chopped parsley before serving. Serve the chicken hot, spooned generously with the cream sauce, alongside steamed vegetables, rice, or potatoes.
Nutrition Facts
Calories |
2594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.5 g | 188% | |
| Saturated Fat | 71.0 g | 355% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 895 mg | 298% | |
| Sodium | 3098 mg | 135% | |
| Total Carbohydrate | 18.3 g | 7% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 8.1 g | ||
| Protein | 228.8 g | 458% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 150 mg | 12% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 455 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.
