Description
Indulge in the rich flavors of Aiguillettes De Poulet A La Creme De Parmesan, where tender chicken strips are enveloped in a creamy parmesan sauce. This easy-to-make dish is perfect for both weeknight dinners and special occasions.
Ingredients
- Chicken Aiguillettes (thin strips of chicken breast)
- Parmesan Cheese (freshly grated)
- Heavy Cream
- Shallots (finely chopped)
- Chicken Broth (low-sodium)
- Fresh Herbs (parsley or basil)
Instructions
- Prepare the Chicken: Start by patting the chicken aiguillettes dry with a paper towel.
- Sauté the Shallots: In a large skillet, heat a tablespoon of olive oil over medium heat. Add finely chopped shallots and sauté for about 2-3 minutes until they become translucent and fragrant.
- Cook the Chicken: Increase the heat to medium-high, then add the chicken aiguillettes to the skillet. Season with salt and pepper. Cook for about 4-5 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Make the Cream Sauce: In the same skillet, reduce the heat to medium and pour in the chicken broth. Scrape any browned bits from the bottom of the pan for added flavor. Let it simmer for about 2 minutes before adding the heavy cream.
- Add Cheese: Stir in the grated Parmesan cheese and mix until the cheese has melted and the sauce is smooth. If the sauce is too thick, you can add a splash more of chicken broth or cream to reach your desired consistency.
- Combine: Return the chicken to the skillet, ensuring each piece is coated in the creamy sauce. Let it cook together for another 2-3 minutes to blend the flavors.
- Finishing Touch: Just before serving, stir in chopped fresh herbs for a burst of freshness. Adjust seasoning with more salt and pepper to taste.
- Serve: Plate the chicken and drizzle extra sauce over the top.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0 g
- Protein: 40 g
- Cholesterol: 120 mg
Keywords: Don't overcrowd the pan when cooking the chicken for better browning. You can adjust the creaminess by reducing the heavy cream and adding more broth. Feel free to add sautéed vegetables for extra flavor.