Chicken breasts in creamy sauce
2 servings
40 minutes
Chicken breasts in creamy sauce are a refined dish of European cuisine that embodies the harmony of tenderness and rich flavor. The combination of golden-browned chicken fillet with a velvety creamy sauce enriched with the aromas of garlic, Provençal herbs, and sun-dried tomatoes creates a true gastronomic masterpiece. The history of such recipes traces back to classic French cuisine, where creamy sauces play a key role. Due to its versatility, this dish can be served with a side of pasta, mashed potatoes, or fresh vegetables, making it an excellent choice for both a cozy family dinner and an elegant candlelit dinner. The breasts soaked in creamy tenderness remain juicy, while the cheesy note adds a piquant depth of flavor.
1
Prepare all the products.
2
Wash the chicken breasts, dry them, and make cuts on one side with a sharp knife.
3
Rub the chicken breasts with salt and pepper on both sides.
- Salt: to taste
- Ground black pepper: to taste
4
Coat in flour, shake off the excess.
- Wheat flour: 30 g
5
Fry the chicken breasts in a pan with vegetable oil on both sides until golden brown, over medium-high heat. Remove to a bowl and cover with a lid.
- Chicken breast: 2 pieces
- Vegetable oil: 2 tablespoons
6
Chop the garlic finely.
- Garlic: 2 cloves
7
Fry the garlic in a pan for 1 minute, add chicken broth to the garlic, and bring to a boil.
- Garlic: 2 cloves
- Chicken broth: 240 ml
8
Grate the cheese on a coarse grater.
9
Add cream to the pan.
- Heavy cream 35% fat: 180 ml
10
Add grated cheese and let the sauce simmer for 2 minutes.
- Hard cheese: 45 g
11
Add spices.
- Herbes de Provence: to taste
- Chili pepper: to taste
12
Chop the sun-dried tomatoes and add them to the sauce.
- Sun-dried tomatoes in oil: 30 g
13
Heat the chicken breasts in the sauce for 4-5 minutes.
- Chicken breast: 2 pieces
14
Serve with a garnish to taste.