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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 mins
30 mins
Low
103
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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 portions
  • 4 boneless chicken breasts
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 shallot, finely chopped
  • 1/2 cups white wine
  • 1 tablespoon fresh thyme
  • 1 tablespoon rosemary
  • 1 tablespoon marjoram
  • 1/4 cups chicken soup
  • 1 cup whipping cream
  • 2 teaspoons cornstarch, dissolved in 1 teaspoon of cold water
  • 1 teaspoon salt
  • 1/2 teaspoons 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.
Information per 100gr. Portion, provided by USDA
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