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Ilse Castrejón

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Recipe of Creamy Chicken Breasts with Fine Herbs
Recipe

Creamy Chicken Breasts with Fine Herbs

20 min
30 min
Easy
84
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Prepare this rich recipe of chicken with creamy sauce with fine herbs and a touch of white wine, a perfect dish for an elegant dinner or simply to pamper yourself and that special person.
Learn more about Ilse Castrejón

Ingredients

4 servings
  • 4 boneless chicken breasts
  • 1 teaspoon of salt
  • 1 teaspoon of black pepper
  • 2 tablespoons of butter
  • 1 tablespoon of olive oil
  • 1 shallot finely chopped
  • 1/2 cup of white wine
  • 1 tablespoon of fresh thyme
  • 1 tablespoon of rosemary
  • 1 tablespoon of marjoram
  • 1/4 of cup of chicken soup
  • 1 cup of whipping cream
  • 2 teaspoons of cornstarch dissolved in 1 teaspoon of cold water
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper

Preparation

Pepper the breasts on both sides.
In a pan over medium heat heat the butter and olive oil. Raise the heat and seal the breasts on both sides. At medium heat, add the shallot and cook for two minutes and immediately flames the breasts with the white wine.
Add herbs and chicken broth and cover, cook on low heat for 20 minutes. Remove the chicken and in the same pan add the whipping cream and dissolved starch. Cook until thick, 3 minutes, season and bust the breasts. It serves.

PRESENTATION

Serve in a very nice dish and accompany it with salad or chips.

TIPS

Be careful when flaming with wine, as large flames will come from the reaction of alcohol.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
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