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Chicken with Creamy Cassis Sauce
Chicken with Creamy Cassis Sauce
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Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
Sautéed chicken with creamy cassis sauce - a decadent blend of cream, white wine, and blackcurrant liqueur.
Ingredients:
  • 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 a teaspoon of Dijon)
  • 1/4 cup heavy cream
  • 2 tablespoons unsalted butter
Instructions:
  • Prepare the chicken by rinsing the breasts and gently patting them dry. Coat them evenly in flour, ensuring to shake off any excess, then season generously with salt and pepper.
  • Achieve golden perfection: Heat oil in a large skillet over medium-high heat. Sear chicken breasts until both sides are golden brown and fully cooked, approximately 10 minutes. Transfer to a platter, cover with foil to lock in warmth.
  • Prepare the sauce: Remove excess fat from the skillet. Pour in the wine and deglaze, scraping up the browned bits. Let the wine boil for 30 seconds, then stir in the crème de cassis and cream. Simmer until the mixture is reduced by a third. Whisk in the butter, season with salt and pepper, and drizzle over the chicken breasts.

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