Entree: France – Normandy – Poulet à la crème (chicken in cream sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 4 bone-in chicken breasts, approx. 8 oz (225 g) each
- 1 1/2 tsp (7 ml) salt
- 1/2 tsp (2 g) black pepper
- 2 tbsp (30 ml) olive oil
- 3 tbsp (45 g) butter
- 1 medium shallot, finely sliced, approx. 1/2 cup (75 g)
- 1/2 cup (120 ml) dry white wine
- 1 cup (240 ml) chicken stock
- 3/4 cup (180 ml) heavy cream
- 2 tbsp (30 ml) sour cream (optional finish)
- 1 tbsp (3 g) Dijon mustard
- 1 tbsp (15 g) fresh tarragon, chopped (or 1 tsp dried)
- 1 1/2 cups (285 g) long-grain rice (uncooked) for serving
- 2 tbsp (28 g) butter for rice

Instructions

1. Season chicken with salt and pepper. In a large skillet, heat olive oil and 3 tbsp butter over medium-high heat, brown chicken on both sides until golden, remove and set aside; reduce heat, add shallot and cook until softened, deglaze with white wine, add chicken stock, return chicken to pan, cover and simmer gently 20–30 minutes until cooked through.  
2. Remove chicken, stir in cream and Dijon, simmer to reduce until slightly thickened, finish with sour cream and tarragon, adjust seasoning; cook rice separately with 2 tbsp butter and serve chicken with cream sauce over rice.