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Grilled chicken breast with cream sauce

Grilled Chicken Breast in Cream Sauce

Incredibly tender chicken that wows everyone with its looks and its aroma! Juicy fillet with appetizing grill marks and a creamy, peppery sauce — mmm. The sauce is practically the heart of this dish. A good sauce can even rescue a recipe gone wrong. I'm always experimenting with them — I love serving meat with different sauces, and I'm sure you'll love this one.

Anka

Recipe author

Composition / ingredients

Servings:

Chicken breast

Honey

Olive oil

Butter

Cream (light cream, 10%)

100

All-purpose flour

Salt (for the meat and the sauce)

Ground black pepper (for the meat and the sauce)

Garlic powder

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 30 % 11 g

Fats 51 % 19 g

Carbohydrates 19 % 7 g

287 kcal

GI: 29 / 0 / 71

Cooking method

Cooking time: 15 min

Step 1:

Cut the skinless chicken breast in half lengthwise into two even pieces and season with honey, salt, pepper, and olive oil. Grill for no more than 3–4 minutes — don't dry out the tender fillet (mine's electric), but a grill pan works just as well.
Step 2:

For the sauce, melt the butter in a skillet, add the flour, and stir well (this is the start of a béchamel).
Step 3:

Pour in the cold cream, stirring so no lumps form. Season with salt to taste. I added plenty of freshly ground black pepper and garlic powder, but you can go milder with less pepper. Feel free to add spices you like — paprika, thyme, rosemary, coriander, oregano. Warm the sauce to the thickness you want; if it gets too thick, stir in a little more cream.
Step 4:

Plate the chicken and spoon the sauce over the top. Enjoy!