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    1

Chicken Breasts with Chablis Cream Sauce

  • Prep 20 min
  • Total 60 min
  • Servings 4

This dish smells divine when it cooks. It's easy, but it is impressively delicious. MORE + LESS -

TBSP Susan
April 21, 2015

Ingredients

4
chicken breasts, boneless and skinless
1
cup flour
1
tablespoon Hungarian paprika
1
tablespoon garlic powder
1
teaspoon poultry seasoning
1
teaspoon salt
1
teaspoon white pepper
2
egg whites
1/2
cup olive oil
2
teaspoon fresh garlic, minced
2
teaspoon fresh shallots, minced or finely diced
1
cup chablis
2
cups fresh heavy cream
2
chicken bouillon cubes

Steps

Hide Images
  • 1
    Heat oil in large skillet. Mix flour, paprika, garlic powder, poultry seasoning, salt and white pepper in a bowl. Place egg whites in another bowl. Dredge chicken breasts first in the egg whites, then in the seasoned flour mixture to coat. Add to hot oil. Repeat for all four chicken breasts.
  • 2
    Brown chicken on both sides. Remove chicken to a plate and drain excess oil. Add garlic and shallots to pan and saute for 1 minute. Deglaze pan with Chablis, cooking to reduce liquid to half. Add chicken back to pan and cook until chicken is almost done, turning chicken occasionally.
  • 3
    Add cream and bouillon cubes. Do not boil (cream may separate). Reduce sauce to desired consistency. Remove chicken to serving platter, pouring sauce over chicken. Serve immediately.

Expert Tips

  • 1 cup sliced fresh mushrooms may be added to this recipe. Saute them with the garlic and shallots in Step 2, following remainder of directions as written.

Nutrition Information

No nutrition information available for this recipe

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