French Style Chicken Breasts
Indulge in the elegance of French-inspired cuisine with this recipe for French Style Chicken Breasts, a dish that blends tender, pan-seared chicken with a velvety Dijon mustard cream sauce. Perfectly seasoned and lightly dredged in flour for a golden crust, the chicken is simmered in a rich sauce infused with dry white wine, garlic, and fresh thyme, capturing the essence of classic French cooking. Finished with a touch of heavy cream and a garnish of vibrant parsley, this recipe is as visually stunning as it is delicious. With just 15 minutes of prep time, it’s an exquisite yet approachable meal ideal for dinner parties or an intimate weeknight treat. Pair it with mashed potatoes or steamed vegetables to savor every luscious drop of sauce and elevate your dining experience.
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Recipe Information
Ingredients
- 4 pieces chicken breasts (boneless, skinless)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 pieces shallots (finely minced)
- 2 cloves garlic (minced)
- 0.5 cup dry white wine
- 1 cup chicken broth
- 0.5 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh thyme
- 2 tablespoons parsley (chopped, for garnish)
Instructions
Place the chicken breasts between two pieces of plastic wrap and pound gently with a meat mallet until they are of even thickness, about 1/2 inch thick.
Season the chicken breasts evenly on both sides with salt and black pepper. Lightly dredge them in the flour, shaking off any excess.
In a large skillet, heat the olive oil over medium heat. Add the chicken breasts and cook for 3-4 minutes per side, or until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium-low and melt the butter. Add the minced shallots and cook for 2-3 minutes until softened. Stir in the garlic and cook for an additional 1 minute until fragrant.
Pour in the white wine and scrape the bottom of the skillet with a wooden spoon to deglaze the pan. Let the wine reduce by half, about 2-3 minutes.
Stir in the chicken broth, heavy cream, Dijon mustard, and fresh thyme. Simmer the mixture for 5 minutes, stirring occasionally, until the sauce thickens slightly.
Return the chicken breasts to the skillet, spooning the sauce over the top. Cover and simmer on low heat for 10-12 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Taste the sauce and adjust seasoning with additional salt and pepper, if needed.
Serve the chicken breasts with the creamy sauce spooned generously over the top. Garnish with fresh chopped parsley and pair with your choice of side dishes, such as mashed potatoes or steamed vegetables.
Nutrition Facts
Calories |
2269 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.3 g | 154% | |
| Saturated Fat | 49.3 g | 246% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 774 mg | 258% | |
| Sodium | 3828 mg | 166% | |
| Total Carbohydrate | 31.7 g | 12% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 4.2 g | ||
| Protein | 223.0 g | 446% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 142 mg | 11% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2221 mg | 47% | |
*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.
