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Cream Cheese Chicken
Plat

Cream Cheese Chicken

30 minPour 4Nutri-Score C€€
par @dontgobaconmyheart_18 imports0 fois cuisinée
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ce qu’il vous faut

Ingrédients

4 personnes
  • chicken breasts (brought close to room temperature)Viandes500 g
  • smoked paprika (for the seasoning mix)Épices500 milligrammes
  • salt (for the seasoning mix)Épices500 milligrammes
  • garlic powder (for the seasoning mix)Épices250 milligrammes
  • onion powder (for the seasoning mix)Épices250 milligrammes
  • dried oregano (for the seasoning mix)Épices250 milligrammes
  • black pepper (for the seasoning mix, plus more to serve)Épices250 milligrammes
  • dried thyme (for the seasoning mix)Épices125 milligrammes
  • unsalted butter (for frying)Produits laitiers15 g
  • olive oil (for frying)Épicerie15 ml
  • shallots (very finely diced)Fruits et légumes2 morceaux
  • chicken stock (low-salt if sensitive to salt)Épicerie180 ml
  • full-fat cream cheese (brought close to room temperature)Produits laitiers165 g
  • Dijon mustardÉpicerie5 ml
  • fresh chives (finely chopped, to serve)Fruits et légumes5 g

par portion

Nutrition

274kcal

Glucides
3 g
Protéines
31 g
Lipides
16 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Poêle
  • Saladier
  • Fouet
  • Pince de cuisine

pas à pas

Préparation

  1. Slice and season the chicken

    • Horizontally slice each chicken breast right through the centre to create four even-sized breasts.
    • Combine the smoked paprika, salt, garlic powder, onion powder, dried oregano, black pepper and dried thyme in a small bowl.
    • Sprinkle the seasoning mix evenly over both sides of each breast.
    Étape 1

  2. Fry the chicken

    • Place a large pan over medium-high heat and stir in the butter and olive oil.
    • Add the chicken and fry for a few minutes on each side, until lightly charred on the outside and piping hot and white through the centre.
    • Remove the chicken and set aside on a plate, then lower the heat to medium.
    Étape 2

  3. Fry the shallots

    • Add the shallots to the leftover fat in the pan.
    • Fry until soft and golden.
    Étape 3

  4. Build the cream cheese sauce

    • Pour in the chicken stock.
    • Stir in the cream cheese and whisk well until it blends into a smooth sauce with no lumps.
    • Stir in the Dijon mustard, then stir in the resting juices from the chicken.
    Étape 4

  5. Adjust the consistency

    • The sauce should be relatively thick already; if not, gently simmer for a couple of minutes.
    • If it becomes too thick, stir in a splash more stock or water to thin it out.
    Étape 5

  6. Finish and serve

    • Return the chicken to the pan and baste it in the sauce.
    • Sprinkle with chives and a pinch of black pepper.
    • Serve up and enjoy.
    Étape 6
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