Le Zucchine

Method:

Chicken breasts with cream

Chicken breasts with cream are one of those simple, comforting dishes that are perfect when you want to cook something good without making life complicated. The chicken stays tender, the cream creates a soft and velvety sauce, and with just a few ingredients you get a delicate, creamy main course.

This is a very good recipe to serve with crusty bread, because the sauce really asks for it. It also works well with roast potatoes, plain rice, sauteed vegetables, or a simple green salad.

Prepare the chicken

Start by preparing the chicken breasts. If they are quite thick, flatten them gently with a meat mallet or with the bottom of a glass, covering them first with baking paper. They do not need to be very thin, but it is important that they have a fairly even thickness so they cook properly and remain soft.

Season the chicken with salt and black pepper on both sides. Then dust it lightly with flour, shaking off any excess. The flour helps to create a delicate golden crust during frying and also helps the cream sauce become thicker and more velvety.

Brown the chicken

Heat the olive oil in a large frying pan. When the oil is hot, add the chicken breasts and brown them over a medium-high heat for a few minutes on each side. They should take on a nice golden colour, but they do not need to be cooked all the way through at this stage, because they will finish cooking in the sauce.

If you want to give the dish a little more aroma, add half a glass of white wine. Let it bubble for a couple of minutes, moving the pan gently and scraping the bottom with a wooden spoon. This is where all the flavour from the browning is hiding.

Add the cream

Lower the heat and add the cooking cream. Stir gently so the cream mixes with the pan juices. Place the chicken breasts back into the sauce, making sure they are well coated, and cook for about 8-10 minutes, turning them once halfway through.

The sauce should become creamy: not too liquid, but not dry either. If it reduces too much, add a small splash of hot water, light stock, or white wine. Taste and adjust with salt and pepper.

Serve

When the chicken is cooked through and the sauce is smooth and velvety, turn off the heat and let everything rest for one minute. Serve the chicken hot, spooning the cream sauce generously over the top. Finish with chopped fresh parsley or a few thyme leaves.

Suggestions

For an even richer version, add sauteed mushrooms before adding the cream, or mix a small pinch of nutmeg into the sauce. A teaspoon of mild mustard also works very well, giving the cream a slightly deeper flavour without overpowering the chicken.

This dish is best served immediately, while the sauce is still hot and creamy. If you have leftovers, keep them in the fridge and reheat them slowly in a pan with a small splash of milk or water, so the cream becomes soft again.