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Chicken Braised in Cream

This recipe is guaranteed to turn out delicious! Tender chicken breast in a silky cream sauce, seasoned and finished with white wine. Just four seemingly simple ingredients come together to make a solid little culinary quartet.

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Chicken stewed in cream
Chicken stewed in cream Chicken stewed in cream
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 52 % 13 g
Fats 36 % 9 g
Carbohydrates 12 % 3 g
166 kcal
GI: 100 / 0 / 0
    1. Rinse the skinless chicken breast, pat it dry, and cut it into small cubes. 2. Set a large skillet over medium heat and melt a knob of butter until it's fully liquid. 3. Add the chicken. Season with salt and pepper to taste. You can sear it golden on both sides (turn the heat up a bit for that) or simply braise it gently over medium heat — it's up to you. 4. Peel the onion and cut it into medium dice. Add it to the skillet with the chicken over medium heat. 5. Now for the seasoning. Dry Italian herbs are perfect here — basil, thyme, sage, peppermint, fragrant rosemary, marjoram, and oregano. Add as much as you like. Don't forget the allspice and bay leaf. 6. Now pour in the dry white wine. Let the chicken simmer for a few minutes so it soaks up the flavor and the wine cooks off. You can skip the wine, but I'd recommend adding at least a splash — it gives the dish a whole new dimension. 7. Finally, lower the heat to its lowest setting and pour in the cream. Light cream (around 10-15% fat, or half-and-half) works beautifully; there's no need to go richer. Stirring constantly, bring the sauce just to a boil, then take it off the heat. It's ready to serve! _____ To keep the cream sauce from curdling or breaking, take the cream out of the fridge ahead of time and let it sit at room temperature for at least 20-30 minutes. It's also important not to let the sauce boil — the moment you see the first bubbles, turn off the heat. Searing the meat in butter transforms an otherwise dry, bland chicken breast into something soft and juicy, while the white wine lends refined, unexpected notes. Serve the chicken in cream sauce with a light side — steamed or grilled vegetables are ideal. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Buttermilk - 36  kcal/100g
  • Cream of 20% fat content - 300  kcal/100g
  • Cream of 10% fat content - 120  kcal/100g
  • Cream - 300  kcal/100g
  • Bay leaf - 313  kcal/100g
  • White wine - 78  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Ground hot pepper - 21  kcal/100g
  • Chicken breast - 113  kcal/100g
  • Allspice - 263  kcal/100g
  • Italian herbs blend - 259  kcal/100g

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