French Chicken FilletSubmitted by: SCRAMBLEDUCK
IntroductionA lavishly, classically flavored celebration dish but quick and easy if fillets are prepared ahead and refrigerated (up to 2 hours) until cooking time. A lavishly, classically flavored celebration dish but quick and easy if fillets are prepared ahead and refrigerated (up to 2 hours) until cooking time.
Half skinless, boneless chicken breast
1 Tblsp flour
salt & pepper (to taste)
1 tsp dried thyme
2 tsp olive oil
1/2 C dry white wine
1 Tblsp table cream
Heat olive oil in a nonstick pan over medium heat until haze starts to form. Lightly brown the fillet on each side, then flip and continue cooking until cooked through but not dry...about 4 minutes each side. Remove to a warm plate and keep hot while you make the sauce.
Turn up the heat to medium high and pour the white wine into the pan stirring with a wooden spoon to loosen any brown bits. Allow to boil until reduced by about half then add the cream to the still boiling liquid and stir until the sauce thickens. Pour over the chicken and serve with baby potatoes and a green vegetable.
Number of Servings: 1
Recipe submitted by SparkPeople user SCRAMBLEDUCK.