Chicken with Cornichon Sauce Recipe
Description:
Indulge in a delightful dish of sautéed chicken breast drenched in a piquant cream sauce infused with the tangy essence of sour pickles, the sharp bite of mustard, and the fragrant notes of fresh herbs. This culinary masterpiece hails from the esteemed kitchens of Chez La Mere Madeline, promising a symphony of flavors that will tantalize your taste buds. Serve this savory creation on a platter adorned with sautéed julienne carrots and zucchini, elegantly garnished with slivers of lemon peel for a presentation that is as visually stunning as it is delicious.
Recipe Overview:
- Cook Time: 30 minutes
- Prep Time: 20 minutes
- Total Time: 50 minutes
- Servings: 6
- Keywords: Poultry, Meat, Very Low Carbs, Kid Friendly, < 60 Mins, Stove Top, Easy
Ingredients:
- 6 boneless, skinless chicken breasts
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 cups heavy cream
- 2 tablespoons butter
- 1/2 cup chicken broth
- 1/3 cup sour dill pickles, diced
- 1 1/2 tablespoons Dijon mustard
- 1 1/2 tablespoons fresh tarragon, chopped
- 1 teaspoon dried tarragon
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
Nutritional Information (Per Serving):
- Calories: 382.6
- Fat: 29.2g
- Saturated Fat: 16.9g
- Cholesterol: 167.2mg
- Sodium: 596.5mg
- Carbohydrates: 2.5g
- Fiber: 0.3g
- Sugar: 0.3g
- Protein: 27.1g
Instructions:
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Boil Cream: In a saucepan, bring the heavy cream to a gentle boil over medium heat. Allow it to simmer until thickened and reduced to approximately 3/4 cup, which should take about 20 minutes. Stir occasionally to prevent scorching. Once thickened, remove from heat and set aside.
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Season Chicken: While the cream is reducing, season the chicken breasts with salt and pepper, ensuring each piece is evenly coated.
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Sauté Chicken: In a large skillet, melt the butter over medium-high heat. Add the seasoned chicken breasts to the skillet and sauté for 3-4 minutes on each side, or until they are golden brown and cooked through. Remove the chicken from the skillet and set aside, keeping warm.
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Reduce Broth: Into the same skillet, pour the chicken broth. Allow it to come to a boil and continue cooking until it has reduced to about 1/4 cup, intensifying its flavor.
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Create Sauce: Stir in the diced sour pickles, prepared heavy cream, and Dijon mustard into the skillet with the reduced broth. Heat the mixture gently, taking care not to let it boil.
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Add Herbs: Sprinkle in the fresh tarragon, dried tarragon, parsley, and chives, stirring to incorporate the aromatic herbs into the sauce.
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Combine Chicken and Sauce: Return the sautéed chicken breasts to the skillet, nestling them into the flavorful sauce. Allow the chicken to heat through, ensuring each piece is thoroughly coated with the delectable sauce.
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Serve: Once heated through, transfer the chicken with cornichon sauce to a serving platter. Arrange alongside sautéed julienne carrots and zucchini, garnishing with slivers of lemon peel for a burst of freshness.
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Enjoy: Serve this exquisite dish hot, allowing your guests to savor the succulent chicken paired with the vibrant flavors of the creamy cornichon sauce. Sit back, relax, and revel in the culinary delight you’ve created from the comfort of your own kitchen.
This Chicken with Cornichon Sauce recipe is a true testament to the artistry of French cuisine, marrying simple ingredients with exquisite technique to yield a dish that is both comforting and sophisticated. Whether enjoyed as a family meal or showcased as the star of an elegant dinner party, this recipe is sure to leave a lasting impression on all who have the pleasure of indulging in its savory splendor.
