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    You are in: Home / Recipes / Chicken in Cream Sauce (Volaille a La Crème) Recipe
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    Chicken in Cream Sauce (Volaille a La Crème)

    Chicken in Cream Sauce (Volaille a La Crème). Photo by Annacia

    1/7 Photos of Chicken in Cream Sauce (Volaille a La Crème)

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    diner524's Note:

    This chicken in cream sauce recipe, famously known as volaille a la crème in the Bresse region, is delicious in its simplicity. Brown high-quality chicken in butter and then simmer it in a cream sauce. That’s all there is to it! Another recipe found on about.com for ZWT, French region.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Season the chicken with the salt and pepper. In a large Dutch oven over high heat, sauté the chicken in the butter, turning once, until it is brown. The process will take about 3-4 minutes for each side. Transfer the chicken to a plate and cover with foil to keep warm.
    2. 2
      Turn the heat to medium and sauté the onions for 5 minutes. Add the mushrooms, shallots, and sugar to the pan. Sauté the mixture for 6-8 minutes, until the shallots turn soft and the mixture is caramelized. Transfer the vegetables to a plate and cover with foil to keep warm.
    3. 3
      Turn the heat to high, and deglaze the Dutch oven by bring the white wine to a simmer, scraping the browned bits from the bottom of the pan. Add the chicken stock, browned chicken, and thyme to the wine, cover, and lower the heat to low-medium. Braise the chicken for 10 minutes.
    4. 4
      Turn the heat to medium high, add the crème fraiche to the Dutch oven, and simmer, uncovered, for an additional 10 minutes. The dish is ready when the sauce has reduced and thickened and the chicken is cooked through. Serve it hot with the caramelized vegetable garnish.

    Ratings & Reviews:

    • on July 27, 2012

      55

      Wow, decadent!!!! Enjoyed this very much, a fabulous meal for not too much effort. I did use boneless chicken fillets which I chopped up, preferring it that way. I sliced most of the mushrooms and left just a few whole, served those to my husband, since I'm not a great mushroom lover. I had Creme Fraiche, but I did use dried thyme. All in all, fabulous! Definitely a keeper. Made for ZWT 8, thank you, diner!

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    • on July 25, 2012

      55

      This was divine!! A total hit at my house. The topping on the chicken and sauce was the piece de resistance!!! I can't say enough good about this. It is going right into my favorite of 2012. Made for ZWT8.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 24, 2012

      55

      Simply yummy. I made the Creme Fraiche and it was marvelous with the chicken. Had to use a pinch of dried thyme as no fresh was available. All in all this is a richly flavored dish suitable to adult taste that is actually very simple to make. It was very much enjoyed here. Made for ZWT8 - Chefs gone Wild!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

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    Nutritional Facts for Chicken in Cream Sauce (Volaille a La Crème)

    Serving Size: 1 (376 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 1069.2
     
    Calories from Fat 763
    71%
    Total Fat 84.8 g
    130%
    Saturated Fat 37.4 g
    187%
    Cholesterol 361.5 mg
    120%
    Sodium 649.9 mg
    27%
    Total Carbohydrate 8.7 g
    2%
    Dietary Fiber 0.7 g
    2%
    Sugars 3.1 g
    12%
    Protein 59.3 g
    118%

    The following items or measurements are not included:

    fresh thyme

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