Chicken With Creamy Cassis Sauce

Chicken with Creamy Cassis Sauce is a decadent dish that’s perfect for a special occasion. The combination of tender chicken, rich heavy cream, and sweet blackcurrant liqueur creates a flavor profile that’s both elegant and indulgent, making it a show-stopping main course for your next dinner party.

Ready Time

50 mins

Yields

7 servings

Ingredients

1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons butter
2 cloves garlic, minced
1 cup chicken broth
1/2 cup heavy cream
1/2 cup cassis, a blackcurrant liqueur
1 tablespoon Dijon mustard
1 teaspoon dried thyme
Salt and pepper, to taste
Fresh parsley, chopped, for garnish

Instructions

Season the chicken pieces with salt and pepper.

In a large skillet, melt 1 tablespoon of butter over medium-high heat.

Add the chicken and cook until browned on all sides and cooked through, about 5-7 minutes.

Remove the chicken from the skillet and set aside.

Reduce the heat to medium, then add the remaining 1 tablespoon of butter to the skillet.

Add the minced garlic and cook for 1 minute, until fragrant.

Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet.

Bring the mixture to a simmer and cook until the liquid has almost completely reduced, about 5 minutes.

Stir in the heavy cream, cassis, Dijon mustard, and dried thyme.

Bring the mixture to a simmer and cook for an additional 2-3 minutes, until the sauce has thickened.

Return the chicken to the skillet and toss to coat with the sauce.

Simmer for an additional minute, until the chicken is fully coated.

Serve hot, garnished with chopped fresh parsley.

Notes

Use high-quality chicken for the best results, as it will make a big difference in the tenderness and flavor of the dish. Make sure to not overcrowd the skillet when cooking the chicken, cook in batches if necessary.

Don’t let the garlic burn, it will give a bitter flavor to the sauce.

Keep an eye on the heat and the garlic’s cooking time. Be patient while reducing the chicken broth, it might take a few minutes but it’s worth it.

You want the sauce to be rich and intense.

If you can’t find cassis, you can substitute it with a combination of blackcurrant jam and a splash of red wine. However, keep in mind the flavor will be slightly different.

Don’t overcook the chicken when returning it to the skillet, you just want to coat it evenly with the sauce.

You can prepare the sauce ahead of time and store it in the fridge for up to 2 days. Reheat it gently before tossing with the cooked chicken.

This recipe is perfect for special occasions or a fancy dinner party.

You can also serve it with mashed potatoes, roasted vegetables, or egg noodles for a heartier meal.