Description
This Creamy Herb Chicken recipe features tender chicken cutlets cooked to golden perfection and simmered in a luscious sauce made from white wine, Dijon mustard, fresh herbs, and heavy cream. Ready in just 25 minutes, it’s a delightful and elegant meal perfect for weeknight dinners or special occasions.
Ingredients
Chicken
- 2 large boneless, skinless chicken breasts
- ½ teaspoon garlic powder
- Salt and pepper, to taste
- All-purpose flour, for dredging
- 1 tablespoon olive oil
- 1 tablespoon butter
Sauce
- 1 teaspoon Dijon mustard
- ½ cup dry white wine or chicken broth
- 1 tablespoon chopped fresh poultry herb mix (sage, thyme, rosemary)
- 1 cup heavy cream
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Prepare Chicken: Cut chicken breasts in half lengthwise to create thinner cutlets. Season both sides with garlic powder, salt, and pepper. Dredge each cutlet lightly in all-purpose flour, shaking off any excess flour to avoid clumping.
- Cook Chicken: Heat olive oil and butter together in a skillet over medium-high heat until hot and melted. Add the chicken cutlets to the skillet and cook for about 4-5 minutes per side, until they turn golden brown and are cooked through. Remove the cooked chicken from the skillet and set aside on a plate.
- Reduce Wine (or Broth): To the same skillet, add the dry white wine or chicken broth along with Dijon mustard. Stir to combine and let the mixture simmer and bubble for a few minutes, allowing it to reduce significantly and concentrate the flavors.
- Make Sauce and Simmer Chicken: Stir in the heavy cream and chopped fresh poultry herbs into the skillet. Return the chicken cutlets back to the pan, spooning some sauce over them. Simmer gently for about 5 minutes until the sauce thickens slightly and the chicken is heated through. Adjust heat as necessary to maintain a gentle simmer without boiling.
- Serve: Taste and season the sauce with additional salt and pepper if needed. Garnish with chopped fresh parsley if desired. Serve immediately while the creamy herb sauce is warm and flavorful.
Notes
- Use dry white wine like Sauvignon Blanc or Chardonnay for best flavor; if preferred, chicken broth is a great non-alcoholic substitute.
- For a gluten-free version, substitute all-purpose flour with gluten-free flour or cornstarch for dredging.
- To lighten the dish, you may substitute heavy cream with half-and-half or a light cream alternative, but the sauce will be less rich.
- Make sure not to overcook the chicken cutlets to keep them juicy and tender.
- Fresh herbs can be adjusted based on availability, and dried herbs may be used in a pinch—just reduce quantity by half.
