Chicken With Shallot Cream Sauce
Category: Main Dishes | Blog URL: http://cravingsandravings.blogspot.com/2010/02/chicken-with-shallot-cream-sauce.html
This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.
I made this for Valentine's Day dinner, from stuff I happened to have on hand. It is absolutely incredible, and insanely easy at the same time. Braising (browning in fat then cooking in liquid) is a great cooking method for chicken because it ensures the chicken is cooked completely with no risk of drying it out. Shallots, wine, chicken broth and cream come together for a rich sauce that is simple to make.
Because it was a special occasion, I didn't bother with my usual low-fat cooking and used real heavy cream that I had left from creating a cake for a colleague's birthday. To lower the fat and calories, fat free half and half or a can of evaporated skim milk with 2 teaspoons cornstarch mixed into it would work as substitutes. Either one will require longer cooking time to thicken. The butter for browning the chicken can also be swapped for cooking spray - just keep a close on it to prevent burning.
This is great with simple sides like steamed green veggies and rice pilaf or plain mashed potatoes. It's rich, so you don't need to put a ton of effort into complex sides to go with it. Of course, serve the same wine used in the sauce with the chicken!
A picture will be added soon - it was devoured before I took any!