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Chicken in French Cream Sauce

10 January 2011

If I were having guests over and wanted to fix something “French,” I would serve this Chicken in French Cream Sauce. I got the recipe from my mom who in turn got it in France from a friend of hers.

3 whole chicken breasts, split in half

Start with fresh ingredients

1/4 cup butter

1 lg garlic clove, finely chopped

2 Tbsp chopped shallots

1/4 lb fresh mushrooms, washed and sliced

2 Tbsp flour

1/2 cup chicken broth

1/4 cup white wine

1 bay leaf

1/4 tsp thyme

1/8 tsp marjoram

2 Tbsp chopped parsley

1/2 cup heavy cream

Salt and pepper chicken and brown in 1/4 cup butter in heavy skillet. Remove. Add garlic, shallots and mushrooms to butter in skillet and cook for 3 minutes. Sprinkle with flour and cook 2 minutes, stirring constantly. Blend in broth slowly, then white wine. Add herbs and bay leaf and bring to a boil, stirring and scraping pan. Simmer 5 minutes. Return chicken to pan and cook until tender. Add cream and simmer. Do not boil. Season to taste and pour sauce over chicken. Serve over noodles or rice. Serves 6.

Chicken in French Cream Sauce

Nat’s Notes:

  • Chop up and portion out everything before you begin to make meal preparation a lot simpler.
  • Steamed broccoli or asparagus make a tasty and healthy side dish.

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One Comments to “Chicken in French Cream Sauce”

  1. It looks perfect

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