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Chicken Christopher, a featured dish, is showcased as the main image for the recipe article.

Chicken Christopher

Chicken Christopher is a creamy and flavorful chicken dish perfect for a weeknight dinner or special occasion. Tender chicken breasts are seared and then simmered in a rich sauce made with garlic, shallots, white wine, chicken broth, heavy cream, and Parmesan cheese. Serve it over pasta, rice, or mashed potatoes for a satisfying meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless, skinless chicken breasts
  • 1/2 cup all-purpose flour
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 4 tablespoons butter
  • 4 cloves garlic, minced
  • 2 shallots, finely chopped
  • 1/2 cup dry white wine or chicken broth
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped
  • Optional: 1/2 cup oil-packed sun-dried tomatoes, drained
  • Optional: 1 14-ounce
  • Optional: 8 ounces sliced mushrooms

Equipment

  • large skillet
  • knife
  • cutting board
  • Measuring cups
  • Measuring spoons
  • Meat mallet (optional)
  • Meat Thermometer
  • paper towels
  • whisk
  • Spoon
  • Airtight container (for leftovers)

Method
 

  1. Pat the chicken breasts dry with paper towels and season generously with salt and pepper.
  2. Dredge each chicken breast in the all-purpose flour, shaking off any excess.
  3. Heat the olive oil in a large skillet over medium-high heat.
  4. Carefully add the chicken breasts to the skillet (don't overcrowd the pan).
  5. Sear the chicken for about 3-4 minutes per side, or until golden brown. Remove from skillet and set aside.
  6. In the same skillet, melt the butter over medium heat.
  7. Add the minced garlic and shallots and cook for about 1-2 minutes, or until softened and fragrant.
  8. Pour in the white wine (or chicken broth) and scrape up any browned bits from the bottom of the skillet. Let the wine reduce slightly, about 2-3 minutes.
  9. Pour in the chicken broth and heavy cream. Bring the sauce to a simmer, then stir in the Parmesan cheese.
  10. Continue to simmer for about 5-7 minutes, or until the sauce has thickened slightly.
  11. Return the chicken breasts to the skillet, nestling them into the sauce. Spoon some of the sauce over the chicken.
  12. Cover the skillet and cook for about 5-7 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
  13. Sprinkle with fresh parsley and serve immediately.

Notes

Pound the chicken breasts to an even thickness for even cooking. Use a meat thermometer to ensure the chicken is cooked to 165°F (74°C). Adjust the sauce ingredients to your liking. Add a pinch of red pepper flakes for heat. The sauce can be made ahead of time. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or skillet, adding a little chicken broth if needed.