Are you ready to transform an ordinary chicken dinner into a luxurious French culinary experience? Poulet à la Crème is not just a recipe; it's a creamy, decadent journey that will transport you straight to the charming countryside kitchens of France. With just a few simple ingredients and easy techniques, you'll create a restaurant-quality dish that looks impressive but is surprisingly simple to master.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 chicken breasts
- 1 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil
- Salt to taste
- Pepper to taste
- Fresh parsley for garnish
Instructions
- Remove chicken breasts from refrigerator and pat dry with paper towels to ensure even seasoning and cooking.
- Season both sides of chicken breasts generously with salt and freshly ground black pepper.
- Heat olive oil in a large heavy-bottomed skillet over medium-high heat until the oil shimmers and begins to ripple.
- Carefully place seasoned chicken breasts into the hot skillet, cooking for approximately 6-7 minutes on each side until golden brown and internal temperature reaches 165°F (74°C).
- Remove chicken from skillet and transfer to a clean plate, covering loosely with aluminum foil to keep warm.
- In the same skillet, reduce heat to medium and add Dijon mustard, stirring to incorporate any browned bits from chicken.
- Pour heavy cream into the skillet, whisking continuously to create a smooth, creamy sauce.
- Simmer the cream sauce for 3-4 minutes, allowing it to slightly thicken and develop rich flavors.
- Return chicken breasts to the skillet, gently coating them with the cream sauce and warming through for 2 minutes.
- Plate the chicken, spooning additional cream sauce over each breast.
- Garnish with freshly chopped parsley and serve immediately with your choice of side dishes like roasted vegetables or rice.
Tips
- Temperature is Key: Always ensure your chicken reaches an internal temperature of 165°F (74°C) for safe and perfectly cooked meat.
- Pat Chicken Dry: This crucial step helps achieve a beautiful golden-brown sear by removing excess moisture.
- Use High-Quality Ingredients: Fresh heavy cream and good Dijon mustard make a significant difference in the final flavor.
- Don't Rush the Sauce: Allow the cream sauce to simmer and develop rich flavors, stirring continuously to prevent burning.
- Fresh Herbs Matter: Use freshly chopped parsley for garnish to add a bright, fresh contrast to the rich cream sauce.
- Skillet Selection: A heavy-bottomed skillet helps distribute heat evenly and prevents burning.
- Serve Immediately: This dish is best enjoyed hot, right after cooking, to maintain the sauce's perfect consistency.
Nutrition Facts
Calories: 458kcal
Carbohydrates: g
Protein: g
Fat: 41g
Saturated Fat: g
Cholesterol: 215mg
