Chicken in cream sauce
4 servings
30 minutes
Chicken in creamy sauce is an exquisite French dish that combines the tenderness of chicken fillet with the rich aroma of white wine, sour cream, and Dijon mustard. This recipe hails from classic French cuisine and embodies a balance of creamy texture and light spiciness. Chicken sautéed in olive oil acquires a golden crust and then absorbs the rich sauce, its aroma enhanced by fresh tarragon leaves. The dish is perfect for a cozy family dinner or a formal gathering. Serve with a side of fresh vegetables or delicate mashed potatoes to fully enjoy this gastronomic harmony. The taste is tender, creamy, with subtle wine notes and a hint of mustard sharpness.
1
Heat oil in a pan, season the chicken, and fry for 6 minutes on each side. Then remove the meat and keep it warm. Pour wine into the pan, mix with the remaining juices, and bring to a boil.
- Olive oil: 2 tablespoons
- Chicken breast fillet: 4 pieces
- Dry white wine: 6 tablespoons
2
After 2 minutes, add sour cream and let it simmer. Add mustard, chopped tarragon, and season. Pour the finished sauce over the chicken and serve.
- Sour cream: 200 g
- Dijon mustard: 2 tablespoons
- Tarragon leaves: 2 tablespoons
