Chicken a la creme

    (110)
    22 min

    An exceptionally simple, fast and delicious recipe for chicken in a rich cream sauce. You'll want to serve it with crusty bread to mop up every drop!


    117 people made this

    Ingredients
    Serves: 6 

    • 55g butter
    • 675g chicken breast fillets, cut into strips
    • salt and pepper to taste
    • 475ml double cream

    Method
    Prep:2min  ›  Cook:20min  ›  Ready in:22min 

    1. Melt half of the butter in a large frying pan over medium-high heat. Season chicken with salt and pepper, and saute them in butter until golden on all sides, about 10 minutes. Add the remaining butter, reduce heat to medium, and cook for 5 more minutes.
    2. Pour the cream into the pan, and simmer gently for 5 minutes, stirring occasionally, until the sauce has thickened and chicken is cooked through. Best when served with fresh bread for dipping.
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    Reviews & ratings
    Average global rating:
    (110)

    Reviews in English (95)

    by
    32

    Extremely quick and easy to make. I added about one half teaspoon of cornstarch to help thicken the sauce. Next time I think I'll add a little garlic, mushrooms or onions to the mix. Kids liked it. Husband liked it. I liked it but thought it could be even better with a little extra spices. Served it with angel hair pasta tossed with butter and pepper, french bread as suggested, steamed mixed vegetables and a fresh tossed salad. I will definately make this dish again.  -  04 Dec 2002  (Review from Allrecipes US | Canada)

    by
    27

    This is an excellent and easy recipe. I added a cup of sliced fresh mushrooms which made it even better. Yummy!!!!  -  20 Jul 2002  (Review from Allrecipes US | Canada)

    by
    21

    I had to give this four stars for the original recipe.. BUT After taking the advice of some of the reviewers and adding garlic, seasoned salt and Mrs.Dash to the chicken while it cooked... YUMMY!!!!! I will make this again with those changes. Make sure you buy crusty bread to dip in the sauce.  -  06 Mar 2006  (Review from Allrecipes US | Canada)

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