Rich and Creamy Chicken

    1 hour

    A rich and highly flavoured chicken dish, based on sun-dried tomatoes, pancetta and brie in a sherry cream sauce. Serve over rice or pasta for a delicious dinner.

    44 people made this

    Serves: 4 

    • 4 tablespoons extra-virgin olive oil
    • 1.1kg chicken breast fillets, pounded to 6mm thickness
    • 125g plain flour, for dusting
    • 4 cloves garlic, chopped
    • 1 shallot, chopped
    • 3 tablespoons chopped oil-packed sun
    • 3 rashers pancetta or smoked bacon, finely chopped
    • 180ml good quality dry sherry
    • 120ml chicken stock
    • 2 egg yolks
    • 120ml double cream
    • 30g Brie cheese, rind removed, room temperature
    • Salt and pepper to taste
    • 1 teaspoon chopped fresh parsley

    Prep:45min  ›  Cook:15min  ›  Ready in:1hr 

    1. Heat the olive oil in a large frying pan over medium-high heat. Dredge the chicken in flour, shaking off any excess. Fry chicken in the hot oil until brown on both sides. Remove from the frying pan and set aside.
    2. Add the garlic, shallot, sun-dried tomatoes and pancetta to the frying pan and reduce the heat to medium. Cook and stir for a few minutes, until garlic is fragrant and pancetta is cooked. Stir in the sherry, loosening any bits stuck to the bottom of the pan. Simmer until reduced by half. Stir in the chicken stock and cook until reduced by half again.
    3. Whisk together the egg yolks and double cream; mix into the frying pan. Season with salt and pepper. Return the chicken to the frying pan and cook for a few minutes, until chicken is coated and sauce is thick. Stir in the Brie until smooth. Remove from the heat and sprinkle with parsley. Serve over rice or pasta.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (30)


    I am the veronica in chicken veronica. While I love this dish with chicken, Chris also makes it for me with shrimp, scallops & lobster. It is awesome.. and one of the mant reasons I love him so...  -  07 Jan 2006  (Review from Allrecipes US | Canada)


    I made this recipe last weekend and it was very good. I had to use a lot more chicken stock that it called for though. It simmered down to very little liquid - perhaps simmer on lower heat? I ended up using one and half cup and still felt like it could have used a bit more sauce. It was very tasty though and I suspect I will make this again. My boyfriend loved it.  -  30 Nov 2005  (Review from Allrecipes US | Canada)


    This recipe is outstanding! I loved it. I made it with stone ground spagetti noodles to give it a nutty flavor. Fabulous!!!  -  25 Dec 2005  (Review from Allrecipes US | Canada)