Ingredients for Chicken In Cream Sauce Volaille A La Crme
- 2 tablespoons unsalted butter
- 4 boneless, skinless chicken breasts (about 1.5 lbs total)
- 1 teaspoon salt
- Ground Black Pepper
- White Pearl Onions
- White Mushroom
- Shallot
- Granulated Sugar
- Dry White Wine
- 1 cup chicken stock
- Fresh Thyme
- Creme Fraiche
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How to Make Chicken In Cream Sauce Volaille A La Crme
- Season chicken breasts generously with salt and pepper.
- Melt butter in a large Dutch oven over medium-high heat. Add chicken breasts and cook for 3-4 minutes per side, until golden brown.
- Remove chicken from Dutch oven and set aside; cover to keep warm.
- Reduce heat to medium. Add sliced onions and cook for 5 minutes, until softened.
- Add sliced mushrooms and shallots; cook for 6-8 minutes, stirring occasionally, until softened and slightly caramelized. Add sugar during the last 2 minutes of cooking.
- Transfer the caramelized vegetables to a plate and cover to keep warm.
- Increase heat to high. Add white wine to the Dutch oven and scrape up any browned bits from the bottom of the pan, creating a fond. Let it simmer for 1 minute.
- Add chicken stock and thyme sprigs to the Dutch oven. Return chicken to the pan. Cover and reduce heat to low-medium. Simmer for 10 minutes, or until chicken is cooked through.
- Increase heat to medium-high. Stir in crème fraîche. Simmer uncovered for 10 minutes, or until the sauce has thickened to your desired consistency.
- Remove thyme sprigs before serving. Serve the Chicken Volaille à la Crème hot, garnished with the caramelized vegetables.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
12g
Fat
187g
Carbs
2g
