Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, chicken with french cream sauce. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Chicken with French Cream Sauce is one of the most favored of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. Chicken with French Cream Sauce is something that I’ve loved my whole life. They’re fine and they look fantastic.

On this channel you can discover and practice making French recipes. But If you are serious about learning how to cook and want a more structure school like experience then consider enrolling in one of our online courses at the French Cooking Academy school. (see links below) Who is stephane? Chicken thighs braise quickly in a sauce made with two kinds of mustard and just a touch of cream. One of the techniques I walked away with from French culinary school was how to make a pan sauce from all the tasty browned bits left in the pan after searing meat.

To begin with this particular recipe, we have to prepare a few components. You can cook chicken with french cream sauce using 14 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Chicken with French Cream Sauce:

1. Prepare 1/4 cup extra virgin olive oil
2. Make ready 6 Chicken Thigh Cutlets
3. Make ready 600 g Potatoes, peeled and cut into 2cm cubes
4. Prepare 1/2 cup Light Sour Cream
5. Take 50 g Butter
6. Make ready 200 g Swiss Brown Mushroom, sliced
7. Prepare 2 Garlic Cloves, crushed
8. Make ready 1 Leek, thinly sliced
9. Make ready 1 cup Dry White Wine
10. Take 3/4 cup Thickened Cream
11. Make ready 2 teaspoon Dijon Mustard
12. Get 1 teaspoon Fresh Thyme Leaves
13. Prepare 400 g Green Beans, steamed
14. Get 1 tablespoon Lemon Juice

My children are half-French, so I Next, add the chicken stock, cream and tarragon, and give everything a good stir, using your What to Serve with Creamy Tarragon Chicken. The creamy tarragon sauce is delicious served with some vegetables on the side, such as Whilst the chicken is simmering, heat the cream in a saucepan and add half of the tarragon leaves. Serve chicken on a warmed platter, doused with the sauce and garnish with the remaining chopped tarragon. Cream - because we’re making a creamy sauce here!

Instructions to make Chicken with French Cream Sauce:

1. Preheat oven to 200 degrees or 180 degrees fan forced.
2. Heat 1 tablespoon oil in a large heavy based flameproof, oven proof frying pan over high heat. Season chicken on both sides with salt and pepper. Add to pan, skin side down. Cook for 3 minutes or until skin is golden brown. Turn. Transfer pan to oven. Bake for 15 minutes or until just cooked through.
3. Meanwhile, place potato I. A large saucepan. Cover with water. Bring to boil over high heat. Boil for 12 to 15 minutes or until tender. Drain. Return potato to pan. Add sour cream. Mash until smooth. Season with salt and pepper. Cover to keep warm.
4. Transfer chicken to a plate. Cover loosely with foil to keep warm. Discard excess fat from pan. Melt butter in same pan over medium heat. Add mushroom. Cook, stirring occasionally, for 4 minutes or until golden and just tender. Transfer to a bowl.
5. Heat 1 tablespoon of remaining oil in pan over medium heat. Cook garlic and leak, stirring for 5 minutes or until softened. Add wine. Simmer for 2 minutes. Add cream, mustard and thyme, whisking until smooth.
6. Return mushroom, chicken and cooking juices to the sauce. Simmer for 2 minutes or until the chicken is heated through.
7. Combine steamed green beans, lemon juice and remaining oil in a bowl. Season. Sprinkle chicken with extra thyme. Serve with mashed potato and beans.
8. Ready to serve and ENJOY!

Serve chicken on a warmed platter, doused with the sauce and garnish with the remaining chopped tarragon. Cream - because we’re making a creamy sauce here! This actually works better than low fat cream because the It’s an excellent sauce to serve with chicken breast, which is very lean and doesn’t actually have very much flavour. For the cream sauce: Remove chicken and vegetables from the pan, leaving the drippings in the pan. Take care to make your veggies the same size and shape so they will be evenly cooked.

So that is going to wrap this up with this exceptional food chicken with french cream sauce recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!