Creamy Chicken Suprême with Roasted Vegetables
Pan-seared chicken breast in a silky cream sauce, plated with roasted potatoes, broccoli, and carrots. French elegance in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 725
- Protein
- 48g
Ingredients
- 2 each (6 oz) boneless, skinless chicken breasts
- 1 lb baby potatoes
- 2 cups broccoli florets
- 2 medium carrots, cut into batons
- ¾ cup heavy cream
- ½ cup dry white wine
- 1 each shallot, minced
- 1 tbsp whole grain mustard
Instructions
- 1
Pat chicken dry and season both sides generously with salt and pepper.
- 2
Toss potatoes and carrots with olive oil, salt, and pepper on a sheet pan.
- 3
Roast potatoes and carrots at 425°F for 15 minutes while you sear the chicken.
- 4
Heat 1 tbsp butter in a large skillet over medium-high until foaming and sizzling.
- 5
Sear chicken 5–6 minutes per side without moving until golden and internal temperature reaches 165°F. Transfer to a plate.
- 6
Add minced shallot to the same skillet and sauté 60 seconds until fragrant.
- 7
Pour white wine into the pan, scraping up any browned bits, then simmer for 2 minutes.
- 8
Stir in cream and mustard, then slide chicken back into the sauce and lower heat to medium.
- 9
Simmer gently for 3 minutes until sauce coats the back of a spoon and chicken is heated through.
- 10
Steam broccoli in a microwave-safe bowl with 2 tbsp water for 3 minutes until tender-crisp.
- 11
Plate chicken, sauce, roasted vegetables, and steamed broccoli. Finish with a pinch of fleur de sel.
Tools you’ll need
- sheet pan
- 12-inch skillet
- microwave-safe bowl
- tongs
- meat thermometer
- wooden spoon
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