in

Chicken Breast Fillet with White Wine Sauce

5 from 9 votes
Total Time 40 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 250 kcal

Ingredients
 

  • 2 Chicken breast fillets
  • Salt pepper
  • 0,5 tbsp Clarified butter
  • 1 Shallot
  • 100 ml White wine
  • 150 ml Cream
  • 1 tsp Vegetable broth powder
  • 2 tsp Flour

Instructions
 

  • Wash the chicken breast fillets, pat dry and season with salt and pepper. Peel the shallot and cut into fine cubes.
  • Heat the butter lard in a pan and fry the fillets on both sides, remove. Sweat the finely diced shallot in the frying fat, dust with flour and roast. Deglaze with white wine and cream, add vegetable stock powder, bring to the boil. Add the chicken breast fillets to the sauce and simmer over a mild heat for about 10-15 minutes.
  • Arrange the chicken breast fillets on plates.
  • Spinach leaves and boiled or buttered potatoes taste great with it.

Nutrition

Serving: 100gCalories: 250kcalCarbohydrates: 6.9gProtein: 2gFat: 21.3g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Making Apple Cider

Moroccan Chicken Noodle Pan