Escalopes de poulet à la crème

This delicious French classic is a great way to enjoy a tasty meal! Escalopes de poulet à la crème is an easy-to-make dish that combines chicken with a creamy white sauce. All you need are some simple ingredients and you can have this hearty dinner on the table in no time.

  • 4 boneless, skinless chicken breasts
  • Salt and pepper
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 cup white wine
  • 1/2 cup chicken broth
  • 1/4 cup heavy cream
  • 2 tablespoons chopped fresh parsley, for garnish (optional)

Season both sides of the chicken with salt and pepper. Heat the butter and olive oil in a large skillet over medium heat. Add the chicken and cook until golden brown on both sides, about 5 minutes per side. Remove the chicken from the pan and set aside.

Add the onion and garlic to the skillet and cook until softened, about 3 minutes. Add the white wine and cook for 2 minutes, stirring to scrape up any browned bits from the bottom of the pan.

Add the chicken broth and cream and bring to a simmer. Return the chicken to the pan and reduce heat to low. Simmer until sauce has thickened slightly and chicken is cooked through, about 10 minutes.

Garnish with parsley, if desired, before serving.

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