Italian Cream Sauce for Chicken
This Italian Chicken with Creamy Pan Sauce comes together easily and will knock your socks off!
Ingredients
- 1-⅓ pounds chicken boneless breast or thighs
- 1-2 Tablespoons olive oil
- 2 Tablespoons butter
- 1 shallot
- 1-2 cloves garlic chopped
- 1 Tablespoon plain flour
- ½ cup dry white wine
- ⅔ cup heavy cream
- ⅓-1/2 cup chicken stock
- ½ teaspoon salt
- ½ teaspoon Italian seasoning
- ½ lemon juiced
- ⅓ cup parmesan cheese grated
Instructions
- If using boneless chicken breasts, pound to ½ inch thickness and cut into smaller pieces, about 5-6 total.
- Salt and pepper chicken to taste.
- Brown chicken in olive oil over medium high heat 2-3 minutes per side, until lightly browned, but not done and set aside.
- Reduce heat to medium. Melt 2 Tbsp. butter in same skillet.
- Saute' shallot for 1 minute and add garlic, saute for additional minute.
- Add flour and stir and then slowly add wine, cream and stock, stirring constantly.
- Add salt, Italian seasoning and lemon juice. Cook, stirring until thickened.
- Add parmesan cheese and stir.
- Add chicken, turning to cover both sides with sauce. Cover and reduce heat to medium low. Cook for about 30 minutes or until chicken is done and tender.
- Serve over pasta if desired. Garnish with freshly ground pepper and fresh parsley.
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