Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 cup white wine
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup Nantua sauce (see recipe below)
- Chopped fresh parsley for garnish
Nantua Sauce:
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1/2 cup milk
- 1/2 cup heavy cream
- 1/2 cup grated Gruyere cheese
- 1/4 cup chopped cooked lobster meat
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Whisk
- Saucepan
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Season chicken breasts with salt and pepper.
3. Heat olive oil in a large skillet over medium-high heat.
4. Add chicken breasts to the skillet and cook until browned on both sides, about 5 minutes per side.
5. Transfer chicken breasts to a baking dish and bake in the oven for 20-25 minutes or until cooked through.
6. While the chicken is baking, make the Nantua sauce. In a saucepan, melt butter over medium heat.
7. Add flour and whisk until smooth.
8. Gradually whisk in milk and heavy cream.
9. Bring to a boil and cook until thickened, about 5 minutes.
10. Stir in Gruyere cheese and lobster meat.
11. Season with salt and pepper to taste.
12. In the same skillet used to cook the chicken, add white wine and chicken broth.
13. Bring to a boil and cook until reduced by half, about 5 minutes.
14. Add Nantua sauce to the skillet and stir to combine.
15. Reduce heat to low and simmer until heated through, about 5 minutes.
16. To serve, spoon Nantua sauce over chicken breasts and garnish with chopped parsley.
- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 480
- Fat: 31g
- Carbohydrates: 8g
- Protein: 38g
Substitutions for ingredients:
- Instead of white wine, you can use chicken or vegetable broth.
- Instead of Gruyere cheese, you can use Swiss or Parmesan cheese.
- Instead of lobster meat, you can use shrimp or crab meat.
Variations:
- You can add chopped mushrooms to the Nantua sauce for extra flavor.
- You can use bone-in chicken breasts instead of boneless for a more flavorful dish.
Tips and tricks:
- Make sure to season the chicken breasts well with salt and pepper before cooking.
- Use a meat thermometer to ensure that the chicken is cooked through.
- To make the Nantua sauce ahead of time, refrigerate it until ready to use and reheat on the stove before serving.
Storage instructions:
- Store leftover chicken and Nantua sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat chicken in the oven at 350°F for 10-15 minutes or until heated through.
- Reheat Nantua sauce on the stove over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve chicken and Nantua sauce on a bed of rice or mashed potatoes.
- Garnish with chopped fresh herbs, such as parsley or chives.
Garnishes:
- Chopped fresh parsley
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Rice pilaf
- Mashed potatoes
- Roasted vegetables
Troubleshooting advice:
- If the Nantua sauce is too thick, add more milk or chicken broth to thin it out.
- If the chicken breasts are not cooked through after baking, return them to the oven for an additional 5-10 minutes.
Food safety advice:
- Make sure to cook chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover chicken and Nantua sauce in the refrigerator within 2 hours of cooking.
Food history:
- Nantua sauce is a French sauce made with cream, crayfish, and tomato puree. It is named after the town of Nantua in eastern France.
Flavor profiles:
- Creamy
- Savory
- Rich
- Seafood
Serving suggestions:
- Serve hot with a side of rice or mashed potatoes.
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Region: French