Ingredients and Weight:
- Boneless, skinless chicken breasts: 1.5 pounds
- Heavy cream: 1 cup
- Butter: 1/2 cup
- Shallots: 1/4 cup, minced
- Garlic: 3 cloves, minced
- Dry white wine: 1/4 cup (optional)
- Salt and pepper: to taste
- Fresh parsley: 1/4 cup, chopped (for garnish)
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Season the chicken breasts with salt and pepper.
- In a large skillet, melt the butter over medium heat.
- Add the chicken breasts and cook for 5-7 minutes per side, or until golden brown and cooked through. Remove the chicken and set aside.
- In the same skillet, add the shallots and cook for 1 minute.
- Add the garlic and cook for 30 seconds.
- Add the white wine (if using) and cook for 1 minute, scraping up any browned bits from the bottom of the skillet.
- Add the cream and bring to a simmer. Reduce heat to low and simmer for 10 minutes, or until thickened.
- Return the chicken to the skillet and cook for 5 minutes more, or until warmed through.
- Garnish with fresh parsley before serving.
Nutritional Information:
Per serving (1 chicken breast with 1/4 cup sauce):
- Calories: 350
- Protein: 35 grams
- Fat: 20 grams
- Carbohydrates: 10 grams
Dish Characteristics:
- Tender and juicy chicken breasts
- Creamy and savory sauce
- Aromatic with shallots and garlic
- Garnished with fresh parsley
- Perfect for special occasions or a romantic dinner
User Comments:
- "This dish was absolutely delicious! The chicken was moist and flavorful, and the sauce was rich and creamy."
- "I made this for a dinner party and it was a hit! Everyone loved the combination of flavors."
- "The preparation was so easy and quick. I'll definitely be making this again."
- "I substituted the white wine for chicken broth and it turned out just as good."
- "I highly recommend this dish to anyone who loves French cuisine or creamy chicken dishes."
Special Precautions and Tips:
- When cooking the chicken, ensure that it is cooked to an internal temperature of 165°F (74°C).
- If the sauce is too thick, add more cream. If it is too thin, reduce it over low heat.
- Serve the dish hot with mashed potatoes, rice, or pasta.
