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Ingredients

Main
2 breasts of chicken
1 ounce (30 grams) butter
1 teaspoon lemon juice
7 ounces (200 grams) spinach
0.002 ounces (50 miligram) cream
to taste pepper
to taste salt
Sauce
0.004 fluid ounces (100 miligrams) mushroom bullion
0.003 ounces (80 miligrams) cream
2.8 ounces (80 grams) butter
2 spoons white wine Sauvignon Blanc
2 spoons parsley chopped
1 teaspoon lemon juice
to taste salt

Breast of Chicken with Cream Sauce

This recipe will make your dinner absolutely gorgeous and delicious!

Cuisine:

Ingredients

  • Main

  • Sauce

Recipe

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I cooked Breast of Chicken with Cream Sauce yesterday adding my own sauce to it. This recipe has a bit of pre-history which you may find in my blog post here. Hope you enjoy both the story and the recipe.

Bon appétit!

Steps

1
Done

Preheat the oven to 428 degrees Fahrenheit (220 degrees Celsius). Sprinkle the breasts lightly with the salt and pepper and the lemon drops.

2
Done

Heat the butter in the casserole until it is foaming. Roll the breasts in the butter. Then put the breasts onto the tray into the oven. After 6 minutes press the top of the breasts with a finger. If they are soft return them again to the oven for some time. If the breasts are springy to the touch - they are ready. Turn off the oven and leave the meat there for 3 more minutes.

3
Done

Meanwhile, cook the sauce. Pour the mushroom bullion, wine, melted butter and cream into the casserole. Boil everything until it is syrupy. When the sauce thickens - it is ready. Add the salt, lemon juice and chopped parsley.

4
Done

To serve the dish, cut the breasts into pieces and pour the sauce over them. Spinach can be a good match to the tender breasts. Cut the spinach (which is a good match to the tender breasts) and stew it with the butter and cream in the casserole. Finally, serve everything on a plate - voila!

Helena

Recipe creator, food photographer and contributing writer to food-related publications. Bon appétit!

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