This is a recipe for chicken with a creamy cassis sauce. I personally love this dish because it is so flavorful and juicy. The cassis sauce really makes the dish, and it’s something that I always look forward to eating.
- 4 boneless, skinless chicken breast halves or cutlets (about 1 1/4 pounds)
- 1/3 cup flour
- Freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 1/3 cup dry white wine
- 1/4 cup crème de cassis (or 1 teaspoon of Dijon)
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
1. Rinse chicken breasts and pat dry with paper towels. Dredge in flour, shake off excess flour and season with salt and pepper.
2. Heat oil in large skillet on medium high. Place chicken breasts in skillet and cook, turning once, until both sides are golden brown and chicken is just cooked through, about 10 minutes.
3. Transfer chicken to platter, cover with foil to keep warm. Discard excess fat in skillet; add wine to deglaze pan, scraping up browned bits from bottom of pan.
4. Boil wine down for half a minute; add crème de cassis and cream then continue boiling down mixture until it is reduced by a third, whisking in butter along the way. Add salt and pepper to taste then spoon over chicken breasts before serving immediately.
- Serving size: 1 chicken breast with sauce
- Calories: 590
- Fat: 34 g
- Saturated fat: 15 g
- Cholesterol: 165 mg
- Sodium: 520 mg
- Carbohydrates: 19 g
- Fiber: 1 g
- Sugar : 4g
- Protein : 53g