Chicken with herbed cream sauce
When I lived in New York City, one of my favorite restaurants was a cozy little bistro in Greenwich Village called Cafe de la Gare. The restaurant has long since closed, but I was lucky enough to get this recipe for delicious herbed chicken with cream sauce—my favorite Cafe de la Gare dish—before they went out of business. I urge you to try it; it’s really, really tasty.
4 boneless, skinless chicken or turkey breast pieces, pounded thin, scallopini-style
1/2 cup fresh parsley leaves
1/4 cup fresh tarragon leaves
1/2 cup cornichons, drained
1/4 cup sliced shallots
2 Tbsp unsalted butter
1 Tbsp all-purpose flour
1/2 cup chicken broth
1/2 cup heavy cream
2 Tbsp Dijon mustard
- Either by hand with a sharp knife or in a food processor, chop parsley, tarragon, cornichons, and shallots to a fine consistency.
- In a large skillet, heat 1 tablespoon of the butter over medium-high heat. Add the chicken breasts and cook, turning once, until lightly browned on each side.
- Transfer the chicken pieces to a plate. Pour any fat from the skillet. Return the skillet to the heat and add the remaining tablespoon of butter and the flour. Reduce heat to medium-low and whisk continually, making a roux. Keep whisking the roux for 3–4 minutes until it’s light brown (sort of a peanut-butter color).
- Whisk the chicken broth into the roux and cook until thickened.
- Stir in the cream, the herb-cornichon-shallot mixture, and the mustard. Whisk to blend well.
- Add the chicken pieces back to the pan and cook over medium heat, simmering, until heated through, about 5 minutes.
- Serve the chicken napped with the cream sauce.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
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