Chicken Newburg
Indulge in the creamy decadence of Chicken Newburg, a luxurious twist on the classic lobster Newburg that’s perfect for an upscale dinner or comforting weeknight meal. This dish features tender bites of sautéed chicken breast nestled in a velvety sauce made with butter, shallots, chicken broth, heavy cream, and a splash of dry sherry for a sophisticated depth of flavor. The addition of egg yolks ensures a silky, rich texture, while paprika lends a subtle warmth and color. Quick to prepare in just 40 minutes, Chicken Newburg is best served over fluffy white rice or crisp toast points, making for an elegant yet approachable meal. Finish it with a sprinkle of fresh parsley for a burst of color and freshness. Ideal for fans of creamy chicken recipes, this dish transforms simple ingredients into a gourmet experience.
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breast
- 4 tablespoons Butter
- 1 medium finely chopped Shallot
- 2 tablespoons All-purpose flour
- 1 cup Chicken broth
- 0.75 cup Heavy cream
- 0.25 cup Dry sherry
- 2 large Egg yolks
- 0.5 teaspoon Paprika
- 1 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 4 servings Cooked white rice or toast points
- 2 tablespoons Chopped parsley
Instructions
Cut the chicken breast into bite-sized pieces and season lightly with salt and pepper.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chicken pieces and cook until lightly browned and just cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, melt the remaining 2 tablespoons of butter. Add the finely chopped shallot and sauté until softened and translucent, about 2-3 minutes.
Sprinkle the flour into the skillet and cook, stirring continuously, for 1 minute to create a roux.
Gradually whisk in the chicken broth, ensuring there are no lumps. Continue cooking and stirring until the mixture begins to thicken, about 2-3 minutes.
Lower the heat to medium-low and stir in the heavy cream and dry sherry. Allow the sauce to gently simmer for 2 minutes.
In a small bowl, whisk the egg yolks. Slowly temper the egg yolks by adding a few spoonfuls of the warm sauce to the bowl while whisking constantly. Gradually add the tempered yolks back into the skillet, stirring continuously.
Return the cooked chicken to the skillet and stir to coat the pieces in the sauce. Add the paprika, salt, and pepper to taste.
Simmer gently for another 2-3 minutes to warm the chicken and allow the flavors to meld. Do not allow the sauce to boil after adding the egg yolks.
Serve the Chicken Newburg over cooked white rice or toast points. Garnish with freshly chopped parsley and enjoy!
Nutrition Facts
Calories |
2570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.0 g | 171% | |
| Saturated Fat | 69.7 g | 349% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1066 mg | 355% | |
| Sodium | 3635 mg | 158% | |
| Total Carbohydrate | 137.1 g | 50% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 4.9 g | ||
| Protein | 163.4 g | 327% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 205 mg | 16% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1766 mg | 38% | |
*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.
