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One-Pot Wonders

Chicken Breast with Cream of Herb Sauce

by:
May 22, 2011
4.3 4.3 out of 5 stars /
3 Ratings4.3 total ratings /
Chicken Breast with Cream of Herb Sauce
Chicken Breast with Cream of Herb Sauce
Chicken Breast with Cream of Herb Sauce
Chicken Breast with Cream of Herb Sauce
Chicken Breast with Cream of Herb Sauce
Photo by James Ransom
  • Serves 4
Author Notes

This recipie is really good and something everyone in your family will enjoy. Also, this sauce can be used in a variety of dishes and different ways so feel free to be creative as well. —Katelyn Kendrick

What You'll Need
Ingredients
  • 4 pieces chicken breast
  • 1 cup white wine
  • 2 cups heavy whipping cream
  • 2/3 cup fresh chopped chives
  • 2 average shallots
  • salt to taste
  • 1 tablespoon flour or xanthan gum
  • 2 teaspoons butter
  • onion powder to taste
  • 3 tablespoons fresh basil leaves
  • 10 ounces chicken stock
Directions
  1. Season the chicken breasts with salt and onion powder. Pan saute with the butter. About 2 minutes, flip and cook about 2 more minutes.
  2. Then remove the breasts from the pan and set on seperate plate, and place in a 200 degree oven to keep warm.
  3. Next use some of the white wine to deglaze the pan. Being sure that all bits are well scrapped from the pan. Add minced shallots and flour or xa. gum and stir. Saute for a minute then add the basil and chives. Saute another 45 seconds.
  4. Next, add the rest of the white wine and reduce by half. Next add the cream and chicke stock. Simmer until all reduced by half being sure to stir well. Season to taste with salt and any other desired spices.
  5. Finally add the chicken breasts back to the pan with the sauce reduce the heat to low and cover with lid. Simmer for several minutes
  6. Fluff sauce white fork and add any other desired seasonings. Serve with two long chive stems forming an X over the chicken and sauce to garnish.
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1 Review

sexyLAMBCHOPx
sexyLAMBCHOPx January 25, 2012
I just made this dish and it's delicious. I've been try7ing to stick with a rule that I cant start one recipe until I use the ingredients from a previous recipe I was planning on making. I used what I had: 1.75 lbs of oraganic chicken tenderlions, fresh thyme, heavy on the shallots, used about 1.5 cups of pinio grigio. I sprinkled some Aleppo pepper for the second bite. Plan on serving it over a wild mix rice blend and serve the extra sauce on the side for dinner with the girls tonight. Thnaks to you & Jenny for the inspiration.
 

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