French Italian Fusion Chicken
Elevate your weeknight dinners with this French Italian Fusion Chicken, a sophisticated yet easy-to-make dish that brings the elegance of French cooking together with bold Italian flavors. Tender, golden-seared chicken breasts simmer in a velvety sauce made of dry white wine, creamy chicken broth, and heavy cream, enriched with the sweetness of sun-dried tomatoes and the aromatic goodness of fresh thyme and basil. A generous sprinkle of Parmesan cheese ties it all together, creating a luxurious, restaurant-quality meal in just 45 minutes. Perfect for serving over pasta, rice, or alongside crusty bread, this recipe is a flavorful celebration of classic European cuisine brought to your table. A must-try for anyone seeking a blend of comforting flavors and gourmet flair!
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 pieces garlic cloves, minced
- 1 cup dry white wine
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup sun-dried tomatoes, chopped
- 1 teaspoon fresh thyme
- 2 tablespoons fresh basil, chopped
- 1 cup Parmesan cheese, grated
Instructions
Season the chicken breasts on both sides with salt and black pepper, then lightly coat them in the all-purpose flour.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
Lower the heat to medium and add the butter to the pan. Once melted, add the minced garlic and sauté for 1-2 minutes until fragrant.
Deglaze the pan by adding the white wine, scraping up any browned bits at the bottom of the skillet. Let the wine reduce by half, about 3-4 minutes.
Stir in the chicken broth and heavy cream. Bring the mixture to a gentle simmer, then add the sun-dried tomatoes and fresh thyme.
Return the chicken breasts to the skillet and spoon the sauce over them. Cover the skillet and let the chicken cook for an additional 15 minutes, or until the chicken is fully cooked through (internal temperature of 165°F/74°C).
Reduce the heat to low and stir in the chopped basil and Parmesan cheese until melted and incorporated into the sauce.
Taste and adjust seasoning with additional salt and pepper if needed. Serve warm, garnished with extra basil or Parmesan if desired.
Nutrition Facts
Calories |
3291 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.4 g | 233% | |
| Saturated Fat | 90.0 g | 450% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 974 mg | 325% | |
| Sodium | 5454 mg | 237% | |
| Total Carbohydrate | 85.1 g | 31% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 43.1 g | ||
| Protein | 269.6 g | 539% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1163 mg | 89% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 6030 mg | 128% | |
*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.
