One Pan Chicken Shallot with Cream Sauce
87,040
Published 2023-11-24
First, chop up some bacon into small pieces and finely chop shallots. Then, sprinkle a bit of salt and pepper on the chicken breasts. At this stage, your doorbell might ring, or it might stay quiet. In a pan with a bit of olive oil, cook the chicken until the skin is very crispy. Remember to use low heat for thick breasts. Add some butter and thyme for extra flavour. When the chicken is almost done, move it aside and cook the bacon until it's a bit crispy. Take out the chicken and keep it warm.
Now, it's time for the shallots and garlic to join the party. Cook them until they're soft. Pour in some white wine and let it cook down. Add homemade chicken stock and let that cook down too. Stir in mustard, cream, salt, and pepper, and let it gently bubble.
Place the chicken on hot plates. Keep cooking the sauce until it's just right, then pour it around the chicken. It's like a tasty adventure on your plate, with each bite telling a delicious tale of French cooking magic.
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All Comments (21)
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Each and every recipe you show us is a visual and tasteful delight - I changed my eating habits because of you. 🤩
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I love the way Whiskey's patience always pays off!!! Good Boy!!
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First Chef I've come across, where I want to eat everything he cooks!
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“Butter of course.” Love it! Just wish you said the same with your Steak au poivre.
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Looks delicious. Love that Bible verse, one of my favorites. And of course, Whiskey ... the star of the show, beautiful and so funny. Thanks for sharing your great recipes with us!
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The sounds are so amazing, Chef. I truly believe I can smell the aroma in your house 😋🥰 I think that is why you had a visitor stop and ring your doorbell and give you a brochure. They could smell the good cooking 😋 So happy the lucky boy got a piece of chicken. You're the Best, Chef. Thank you for this recipe.
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This is one of my fav. ways to prepare chicken ... but I do it in opposite steps. I season the heck out of my chicken breast with dried herbs and then liberally slather it with butter, a drizzle of olive oil and put in some dry white wine basting a few times. A bit before done, I add some cream. I bake to about 150-155. Remove from oven. Cover with foil and let rest in the pan for 30 minutes. The French are so smart. And so are you!
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Oh my goodness Chef Joel! Gorgeous chicken recipe!
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Looks amazing as usual Joel 🎉Whiskey agrees.😂🐶❤️🇺🇸🇦🇺
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Top notch Chef Joel. Many thanks.
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Whiskey!!! He’s a good boy!! Well done maestro!! Delicious!!
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Looks delicious, and Whiskey is very handsome!
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Looks awesome Joel
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Thank-you Dear Chef for your wonderful and delicious 😋 recipes. God bless 🙌 🙏 ❤
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I made this the other day. But I used two skinless breast and instead of the carcass , I bought chicken wings (bones) and used that for the chicken stock. It turned out amazing, my wife said it was my best dish so far. Chef, thank you for sharing.
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I love that the dog gets a spot in the vlogs 🐕 😊
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In sad days and sad moments your videos are relaxing …. lovely and interesting …. Thank you chef and a kiss to Whiskey 😗
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Hi Joel, scrumptious! You have made the chicken breast no noes into believers!
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I must try this one
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Stunning! Bravo.
