Steps to Make Speedy Chicken with French Cream Sauce

Hello everybody, it's me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, Recipe of Any-night-of-the-week Chicken with French Cream Sauce. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Chicken with French Cream Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken with French Cream Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Chicken with French Cream Sauce is 5-6 serves. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must prepare a few ingredients. You can cook Chicken with French Cream Sauce using 14 ingredients and 7 steps. Here is how you can achieve it.

From taste.com.au

Ingredients and spices that need to be Take to make Chicken with French Cream Sauce:

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

Instructions to make 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.

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So that is going to wrap it up with this special food Recipe of Award-winning Chicken with French Cream Sauce. Thanks so much for your time. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!