Chicken fillet in creamy sauce with thyme
4 servings
45 minutes
Chicken fillet in creamy thyme sauce is a classic French dish that combines the tenderness of chicken meat with the aroma of herbs. Thyme, known for its spiciness, beautifully enhances the flavor of the creamy sauce, making it rich and refined. Historically, such recipes were popular in rural France where fresh herbs and dairy products formed the basis of cuisine. The dish has a soft texture with a slight spiciness from mustard and garlic. It is suitable for cozy home dinners as well as festive gatherings, complemented by white wine and fresh baguette. The main secret is not to overcook the chicken in the oven to keep it juicy and tender. It can be garnished with fresh vegetables or smooth mashed potatoes that highlight the creamy base of the sauce.
1
Preheat the oven to 200 degrees. Season the fillet well with salt and pepper on both sides.
- Salt: to taste
- Ground black pepper: to taste
- Chicken fillet: 1 kg
2
Heat the pan and fry the fillet on both sides until a golden crust forms.
- Vegetable oil: to taste
- Chicken fillet: 1 kg
3
We squeeze garlic into the cream, add mustard and thyme leaves, season with a little salt and pepper, and mix well. We grate the cheese on a fine grater.
- Garlic: 3 cloves
- Dijon mustard: 1 teaspoon
- Fresh thyme: 4 pieces
- Salt: to taste
- Ground black pepper: to taste
- Hard cheese: 100 g
4
Transfer the fried fillet to a baking dish. Pour creamy sauce over it. Sprinkle cheese on top. Bake in the oven for 20-25 minutes (the key is not to overcook the fillet so it remains juicy).
- Chicken fillet: 1 kg
- Cream 35%: 240 ml
- Hard cheese: 100 g