Hey there, friends!
Are you in the mood for something hearty and delicious? I’ve got a winner for you today!
I’m sharing my go-to recipe for chicken breast with white sauce.
It’s creamy, comforting, and packed with flavor.
Perfect for a cozy dinner at home or to impress your guests!
Let’s dive in and whip up this tasty dish!
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 30-45 minutes |
| Level of Difficulty | Medium |
Ingredients
For the chicken:
- 4 chicken breasts (pounded thinly for even cooking)
- 2-3 tbsp olive oil
For the creamy white sauce:
- 4 tbsp white wine (dry white wine like Sauvignon Blanc works best)
- 1/4 tsp onion powder
- 1 cup plus 6 tbsp milk (whole milk for a creamier sauce)
- 2.75 tbsp all-purpose flour
- 3 tbsp light sour cream
- 2 tbsp butter (I use Kerrygold unsalted butter)
- 1 tsp dijon mustard
- 1/2 vegetable stock cube
- pepper to taste
Step 1: Cook the Chicken Breasts
In a large shallow pan, heat 2-3 tablespoons of oil over medium heat.
Fry the chicken breasts for 2-3 minutes on each side, or until they are golden brown.
Once cooked, transfer the chicken onto a plate, cover, and set aside, leaving any juices in the pan.
Step 2: Prepare the Roux
In the same pan with the remaining juices, melt the butter over a fairly low heat.
Add the flour and whisk together until a thick, smooth paste forms.
This paste is called a roux and will serve as the base for your sauce.
Step 3: Make the Sauce
To the roux, add the wine and stir.
Then, add half of the milk and increase the heat slightly.
Whisk continuously until the sauce starts to thicken.
Next, add the rest of the milk, a crumbled stock cube, mustard, onion granules, and pepper to taste.
Continue whisking until the sauce thickens and starts bubbling.
Whisk in the fromage frais, then taste and adjust the seasoning as necessary.
Step 4: Simmer the Chicken in the Sauce
Place the chicken breasts back into the pan, ensuring they are coated in the sauce.
Cover the pan and let it simmer for 10-15 minutes, or until the chicken is fully cooked through.
If the sauce becomes too thick, add a splash of water and stir.
Step 5: Serve the Dish
Once the chicken is fully cooked and the sauce has the desired consistency, remove from heat.
Serve immediately, ensuring each piece of chicken is well-coated with the creamy sauce.
