French Chicken Fillet
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Half skinless, boneless chicken breast1 Tblsp floursalt & pepper (to taste)1 tsp dried thyme2 tsp olive oil1/2 C dry white wine1 Tblsp table cream
Slice through fillet horizontally, leaving a thin strip uncut. Open up, butterfly style and pound lightly between wax paper of plastic wrap to flatten and tenderize. Mix flour with thyme, salt and pepper and rub into each side of the meat.
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.
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.
Nutritional Info Amount Per Serving
- Calories: 376.8
- Total Fat: 13.7 g
- Cholesterol: 79.5 mg
- Sodium: 245.3 mg
- Total Carbs: 12.6 g
- Dietary Fiber: 1.9 g
- Protein: 30.2 g
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