Chicken with Creamy Cassis Sauce

Health score
16%
Chicken with Creamy Cassis Sauce
25 min.
3
515kcal

Suggestions


If you're looking to elevate your weeknight dinner with a touch of elegance, look no further than our Chicken with Creamy Cassis Sauce. This dish combines the succulent flavors of golden-brown chicken with a sumptuous sauce that is both creamy and infused with the fruity complexity of crème de cassis. In just 25 minutes, you can create a meal that feels gourmet, perfect for impressing family or guests alike.

Each serving packs a hearty 515 calories, offering a delightful balance of richness without compromising on flavor. The tender chicken breast, seasoned just right, serves as the perfect canvas for the luscious sauce that you will whip up in the same skillet. The process of deglazing with dry white wine adds depth and enhances the overall taste, while the added cream brings a silky texture to the dish.

This versatile recipe shines at both lunch and dinner, making it an ideal choice for any occasion. Pair it with a fresh salad or crusty bread to soak up every last drop of that delectable sauce. With each bite, you and your guests will be transported to a fine-dining experience, all from the comfort of your own kitchen. Ready to make your culinary dreams come true? Join us on this delicious journey and let the flavors speak for themselves!

Ingredients

  • 1.3 pounds chicken breast halves boneless skinless
  • 0.3 cup flour 
  • servings salt 
  • servings pepper black freshly ground
  • tablespoons olive oil extra virgin 
  • 0.3 cup cooking wine dry white
  • 0.3 cup crème de cassis (or a teaspoon of Dijon)
  • 0.3 cup heavy cream 
  • tablespoons butter unsalted

Equipment

  • frying pan
  • paper towels
  • whisk
  • aluminum foil

Directions

  1. Dredge chicken: Rinse the chicken breasts and pat dry with paper towels. Dredge them in flour, shake off the excess flour and season with salt and pepper.
  2. Heat oil in a large skillet on medium high.
  3. Place the chicken breasts in the skillet and cook, turning once, until both sides are golden brown and the chicken is just cooked through, about 10 minutes.
  4. Transfer the chicken to a platter, cover with foil to keep warm.
  5. Make sauce: Discard excess fat in the skillet.
  6. Add the wine and deglaze, scraping up the browned bits. Boil the wine down for half a minute, add the crème de cassis and the cream.
  7. Continue to boil down the mixture until it is reduced by a third.
  8. Whisk in the butter.
  9. Add salt and pepper and spoon over chicken breasts to serve.

Nutrition Facts

Calories515kcal
Protein34.55%
Fat53.56%
Carbs11.89%

Properties

Glycemic Index
40.67
Glycemic Load
7.78
Inflammation Score
-6
Nutrition Score
21.605652254561%

Flavonoids

Malvidin
0.02mg
Catechin
0.21mg
Epicatechin
0.15mg
Hesperetin
0.11mg
Naringenin
0.1mg
Apigenin
0.01mg
Luteolin
0.01mg
Quercetin
0.01mg

Nutrients percent of daily need

Calories:515.04kcal
25.75%
Fat:29.1g
44.77%
Saturated Fat:11.74g
73.37%
Carbohydrates:14.55g
4.85%
Net Carbohydrates:14.15g
5.14%
Sugar:3.5g
3.89%
Cholesterol:163.44mg
54.48%
Sodium:423.59mg
18.42%
Alcohol:2.75g
100%
Alcohol %:1.21%
100%
Protein:42.23g
84.46%
Vitamin B3:20.58mg
102.89%
Selenium:65.91µg
94.15%
Vitamin B6:1.44mg
72.13%
Phosphorus:430.59mg
43.06%
Vitamin B5:2.83mg
28.28%
Potassium:755.82mg
21.59%
Vitamin B2:0.3mg
17.78%
Vitamin B1:0.24mg
15.72%
Magnesium:56.81mg
14.2%
Vitamin E:2.11mg
14.08%
Vitamin A:582.04IU
11.64%
Zinc:1.3mg
8.65%
Folate:34.33µg
8.58%
Manganese:0.17mg
8.53%
Iron:1.51mg
8.39%
Vitamin K:7.6µg
7.23%
Vitamin B12:0.43µg
7.09%
Vitamin D:0.65µg
4.31%
Copper:0.08mg
3.94%
Calcium:30.91mg
3.09%
Vitamin C:2.39mg
2.89%
Fiber:0.4g
1.6%