chicken with shallot cream sauce

This is definitely one of my top chicken dishes of all time. My family eats a lot of chicken and It has become my job to make it exciting, different and just plain spectacular or they are not interested! Its all about the sauce with this recipe. The chicken is amazingly tender and although there a few steps to this dish, it is simple and some tasks can be done ahead of time very easily. 

I will always mention, that it is important to choose the highest quality ingredients. In this case, i've chosen organic free range chicken from my local farmer. I am proactive in asking about how the birds are fed. As crazy as it my sound, you eat what they eat! When trying to maintain a gluten free diet, it is important to me that they aren't eating gluten or soy either. Having relationships with your local farmers and shopping and Farmer's Markets, makes this job so much easier.

For this recipe I buy skin on, bone-in chicken breasts. I ask my butcher to debone the chicken and I save the extra bones and meat pieces for broth. I also brown in a large cast iron skillet, that makes all the difference in the flavor department. I hope you will try this recipe, It is fancy enough for company, but still great for any weeknight dinner!

Blogger Tip... This chicken is amazing served with homemade mashed potatoes and your favorite veggie. Ours is brussels sprouts saute'ed with bacon.

If I'm not going to serve all of the chicken, I use the leftovers, without the sauce, for chicken salad or caesar salad.

What you will need

  • 6 skin on boneless organic chicken breasts

  • 2 Tbs olive oil

  • sea salt

  • 2 cups chicken stock (homemade is best)

  • 3/4 Organic heavy cream

  • 2 Tbs butter

  • 3 large shallots


Directions for Chicken

  • To get chicken ready, pat dry with paper towel and salt skin generously

  • In a heavy cast iron skillet, pour 2 tbs olive oil to coat pan and place chicken skin down

  • Brown chicken on each side. Skin should look like picture below

  • You are not cooking chicken through, only browning

  • After chicken is browned, place on a parchment paper lined cookie sheet

  • This is the part you can do ahead of time. Cover and place in the refrigerator to bake through later or place in a 400 degree oven until chicken reaches 165.F internal temperature

Directions for Shallot Cream Sauce

  • In the skillet with chicken drippings, melt 2 tbs butter

  • Add chopped shallots and cook until translucent

  • Add chicken stock and heavy cream

  • Simmer this sauce for about 40 minutes. You are looking for it to reduce by half and thicken up

Putting it together

  • I think this chicken is best served sliced, especially with young kids and it makes it go farther portion wise.

  • Slice chicken 1/4 inch thick and serve with a big spoonful of sauce on top.

  • The sauce is amazing on the mashed potatoes too!