Chicken in a cream sauce

Chicken in cream sauce is a dish that combines simple preparation with rich flavour. Tender chicken fillets are first fried until golden, which gives them an appetising crust and preserves their juiciness. They are then simmered in a creamy cream-based sauce, with the addition of Parmesan cheese to enrich the flavour with a hint of umami. Dijon mustard adds a subtle spiciness and the whole is completed with fresh parsley, which emphasises the freshness of the dish.

This dish is a great choice for an everyday dinner, but will also work well on more festive occasions. It is easy to prepare, yet impressive and full of flavour. Chicken in cream sauce tastes best accompanied by simple side dishes such as rice, pasta or potatoes, which go perfectly with the creamy sauce. This is ideal for those who appreciate quick but exquisite dishes.

Chicken in a cream sauce

Portions: 4 Preparation time: 10 minutes Cooking time: 20 minutes 20 minutes

Nutritional values 450 kcal 30 grams of fat

Assessment: 5.0/5

( 1 votes )

Pin

Print

INGREDIENTS

• 4 chicken fillets
• 2 tbsp olive oil
• 1 tbsp butter
• 1 onion, finely chopped
• 2 cloves of garlic, chopped
• 200 ml cream cheese (30% or 36%)
• 1/2 cup poultry broth
• 1 teaspoon dijon mustard
• 1/2 cup grated parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish

INSTRUCTIONS

Chicken preparation:

• Season the chicken fillets with salt and pepper. In a frying pan, heat the olive oil and butter. Fry the chicken over a medium heat for 5-7 minutes on each side until golden and cooked in the centre. Remove from the pan and set aside.

Sauce preparation:

• In the same pan, fry the onion, add the garlic and fry for 1 minute. Pour in the poultry stock and cook for 3-4 minutes until the liquid has slightly evaporated.
• Add the cream cheese, dijon mustard and grated Parmesan cheese. Cook over a low heat, stirring, until the sauce thickens.

Combining ingredients:

• Return the chicken to the pan and cook for 2-3 minutes until the chicken is coated with the sauce and well heated through.

Serving:

• Serve the chicken with the sauce, garnished with fresh parsley. It tastes great with rice, potatoes or pasta.

NOTES

• Cream: You can use a lower fat cream, but the sauce will be less creamy.
• Appendix: Add fresh mushrooms, such as mushrooms or oyster mushrooms, to enhance the flavour of the sauce.