Flambéing is used to infuse a dish with additional flavor! This is how we cooked the chicken in this recipe, but isn’t mandatory if you’re new to the technique! Just use some wine and heavy cream to give more aroma to the chicken. Put some garlic and rosemary potatoes on the side and you’re good to go!
Ingredients Needed for Chicken Breast With Red Wine and Heavy Cream Sauce
5 ounces of chicken breast ⅓ cup flour 2 tablespoons of vegetable oil ½ cup red wine ½ cup heavy cream dill rosemary sprigs 3 garlic cloves, sliced 2 spring onions s, chopped
How to Make Chicken Breast With Red Wine and Heavy Cream Sauce
Add the potato in a saucepan full of simmering water. Boil it for about 15 minutes. Cut it in round slices.
Wrap the chicken breast in plastic foil and level it with a rolling pin.
Coat the chicken with flour. Heat 1 tablespoon of vegetable oil in a skillet over medium heat and add the chicken. Cook it for about 8 minutes on one side. Flip it over and after 6 minutes increase the heat and pour the red wine. Bring to a boil and flambe it for a few seconds. Let it cook until the flame disappears (you can skip the flambéing part).
Reduce the heat, add heavy cream, stir, and soak the chicken in the sauce.
Let the sauce smoothen, and cook for 1 more minute. Add a touch of chopped dill.
For the potatoes: heat the remaining oil in a skillet over medium heat. Add the potato slices along with the rosemary sprigs. Cook until golden, turn off the heat, and add the sliced garlic just before they’re done.
Top the chicken breast and the potatoes with the creamy sauce!