Chicken Ooh La La
Elevate your weeknight dinner game with the irresistible charm of Chicken Ooh La La! This easy yet elegant recipe features tender, golden-seared chicken breasts bathed in a luscious sauce made with dry white wine, Dijon mustard, and velvety heavy cream. Aromatic shallots, garlic, and a splash of bright lemon juice create layers of sophisticated flavor, while fresh parsley adds a finishing touch of freshness. Perfectly balanced between richness and zest, this one-pan wonder comes together in just 45 minutes, making it ideal for date nights or cozy family meals alike. Serve it over fluffy mashed potatoes, buttery rice, or alongside crisp veggies for a restaurant-worthy experience at home.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 pieces shallots, finely diced
- 3 pieces garlic cloves, minced
- 0.5 cup dry white wine
- 0.75 cup chicken stock
- 1 cup heavy cream
- 1.5 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Season the chicken breasts evenly with salt and black pepper on both sides.
Heat a large skillet over medium-high heat and add the olive oil and 1 tablespoon of butter.
Once the butter is melted and the oil is hot, sear the chicken breasts for 4-5 minutes on each side, or until golden brown and nearly cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium, add the remaining tablespoon of butter, and sauté the diced shallots for 2-3 minutes or until softened.
Add the minced garlic and cook for an additional 30 seconds until fragrant.
Deglaze the pan with the white wine, scraping up any browned bits from the bottom of the skillet. Simmer for 2-3 minutes until the wine is slightly reduced.
Pour in the chicken stock and bring the mixture to a simmer. Allow it to cook for 5 minutes to reduce further and concentrate the flavors.
Stir in the heavy cream, Dijon mustard, and lemon juice, mixing well until the sauce is silky and smooth.
Return the chicken breasts to the skillet, spooning the sauce over them. Cook for another 6-8 minutes, or until the chicken is fully cooked and the sauce has thickened.
Garnish with chopped fresh parsley and serve immediately. This dish pairs wonderfully with creamy mashed potatoes, rice, or a side of steamed green beans.
Nutrition Facts
Calories |
2662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.1 g | 210% | |
| Saturated Fat | 73.2 g | 366% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 890 mg | 297% | |
| Sodium | 3577 mg | 156% | |
| Total Carbohydrate | 18.6 g | 7% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 7.0 g | ||
| Protein | 225.9 g | 452% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 136 mg | 10% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 355 mg | 8% | |
*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.
