Chicken Breasts With Wine And Cream Reduction Recette

Impress your guests with this elegant and flavorful chicken dish! This spring-inspired recipe features juicy pan-seared chicken breasts in a luscious creamy wine sauce, bursting with fresh herbs and vibrant tomatoes. Easy to follow instructions and fresh ingredients make this recipe perfect for a weeknight dinner or a special occasion. Get ready for a taste sensation!

Préparation 15 min

Cuisson 40 min

Calories 389.4 kcal

Protéines 36g

Note Soyez le premier

Chicken Breasts With Wine And Cream Reduction

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Chicken Breasts With Wine And Cream Reduction

4 (6-ounce) boneless, skinless chicken breasts
1 cup chopped fresh tomatoes
2 finely chopped shallots
1 tablespoon chopped fresh tarragon
½ cup all-purpose flour
Salt and freshly ground black pepper, to taste
1 teaspoon Sunny Paris seasoning (or your favorite herb blend), plus more to taste
½ cup dry white wine (such as Sauvignon Blanc)
½ cup heavy cream
1 tablespoon Dijon mustard
1 tablespoon butter
1 tablespoon olive oil
Fluffy white or brown rice (for serving)

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Comment préparer Chicken Breasts With Wine And Cream Reduction

Pat 4 (6-ounce) boneless, skinless chicken breasts very dry with paper towels. Gently pound to an even thickness of about ½ inch.
Season chicken generously on both sides with salt, pepper, and 1 teaspoon Sunny Paris seasoning (or your favorite herb blend).
Heat 1 tablespoon olive oil and 1 tablespoon butter in a large sauté pan over medium-high heat until shimmering.
Lightly dredge chicken breasts in ½ cup all-purpose flour, shaking off any excess.
Sauté chicken for 3-4 minutes per side, until golden brown and cooked through. Reduce heat if browning too quickly.
Remove chicken from pan and set aside on a plate, covering to keep warm.
Add 2 finely chopped shallots to the pan and sauté for 2 minutes until softened.
Pour in ½ cup dry white wine (such as Sauvignon Blanc) and scrape up any browned bits from the bottom of the pan. Increase heat to high and reduce wine until it forms a thick glaze (about 2-3 minutes).
Stir constantly during reduction.
Stir in ½ cup heavy cream and 1 tablespoon Dijon mustard. Season with additional salt, pepper, and Sunny Paris seasoning to taste.
Bring to a simmer over medium-high heat, stirring until the sauce thickens slightly (about 1-2 minutes).
Stir in 1 cup chopped fresh tomatoes and 1 tablespoon chopped fresh tarragon.
Return chicken to the pan along with any accumulated juices.
Reduce heat to low, cover, and simmer for 2 minutes to heat through.
Serve immediately over fluffy white or brown rice.

Nutrition Information (Approximate per serving)

Sodium

4 g

Sugar

Fat

72g

Carbs

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Poultry Chicken Recipes European French Mediterranean American Spring Recipes

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation Main Dish Poultry Chicken Dietary Low Sodium Low Carb Low In Something Meat Chicken Breasts

Questions fréquentes

Combien de temps faut-il pour préparer Chicken Breasts With Wine And Cream Reduction ?

Chicken Breasts With Wine And Cream Reduction prend environ 55 minutes du début à la fin — environ 15 minutes de préparation et 40 minutes de cuisson.

Combien de calories contient Chicken Breasts With Wine And Cream Reduction ?

Chicken Breasts With Wine And Cream Reduction contient environ 389.4 calories par portion, avec environ 36 g de protéines, 4 g de glucides et 46 g de lipides.

De quels ingrédients ai-je besoin pour Chicken Breasts With Wine And Cream Reduction ?

Les principaux ingrédients de Chicken Breasts With Wine And Cream Reduction sont Chicken Breast Halves, Tomatoes, Shallots, Fresh Tarragon, Flour, Salt And Pepper. Consultez la liste complète avec les quantités ci-dessus.