Delicious Chicken Cutlets in Cream Sauce
These are the reasons why you will adore this recipe:
- the sauce is thick, creamy, incredibly flavorful
- the meat is tender, juicy, and melts in your mouth
- a fantastic recipe for weekends and weeknights
- made in one pan in 30 minutes
- gluten-free
- feel free to keep any leftovers in the fridge for a couple of days
Essential ingredients
For this recipe, we used easily accessible ingredients. They create a beautiful creamy sauce and tender cutlets; you can find them anywhere.
Chicken cutlets - feel free to use store-bought chicken cutlets or cut chicken breast into cutlets.
Shallot - is sweeter than onion and better for this sauce.
Mustard - Use Dijon mustard if possible; if not, use whatever mustard you have at home.
Wine - choose Chardonnay or Pinot Grigio. Wine creates a beautiful aroma, and the alcohol evaporates while cooking.
Chicken stock - we used chicken stock as it makes the sauce richer and tastier. Feel free to substitute with water.
Heavy cream - in this recipe, use full-fat heavy cream.
What to serve with Chicken Cutlets in Cream Sauce
For the side, we would choose one of these:
- Gnocchi
- Easy Pumpkin Gnocchi
- Best Mashed Potato
- Creamiest Mashed Cauliflower
- Slovenian Cheese Dumplings
- Rice
- Tagliatelle pasta
Storing
It's best to make this dish from scratch. However, you can always save some for later.
Keep the chilled Chicken Cutlets in Cream Sauce in an airtight container in the fridge for up to 2 days. Before serving, reheat in the microwave oven or using a skillet.
How to make Chicken Cutlets in Cream Sauce at home (VIDEO)
Check this quick recipe for the best Chicken Cutlets in Cream Sauce at home.
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METHOD
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meat
Add the chicken cutlets to a bowl and season with salt and pepper. Rub the seasoning into the meat.
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pan-fry the meat
Place a large skillet over medium heat. Add butter and olive oil. When the butter melts, add the chicken cutlets. Pan-fry on each side for 2 minutes or until they are golden brown. Transfer to a large plate.
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sauce
Peel and dice the shallot. Add it to the same skillet. Adding oil or fat isn't necessary, as the juices from pan-frying remain in the pan. Cook the shallot for 2 - 3 minutes, then add the peeled garlic, thyme, dijon mustard, and wine. Stir to combine and bring to a boil, then simmer for 5 minutes or until 3/4 of the liquid evaporates. Add the chicken stock and simmer for 5 minutes or until 1/2 of the liquid evaporates. Add the heavy cream and stir it into the sauce. Remove the garlic clove and thyme and cook on a low simmer until the sauce thickens.
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sauce
Add the chicken cutlets into the sauce and the remaining cooking juices. Simmer for 3 - 4 minutes. Before serving, sprinkle with chopped fresh parsley and serve with tagliatelle pasta or mashed potatoes.
