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
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.
- 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.