Chicken Fillet in Cream Sauce with Thyme

Main Dishes | French cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

It's best to serve immediately while hot, drizzling the side dish, such as potatoes and meat, with the cream sauce.

Ingredients

Salt - to taste
Dijon Mustard - 1 teaspoon
Ground Black Pepper - to taste
Chicken fillet - 2 lbs
10% cream - 8 fl oz
Garlic - 3 cloves
Thyme - 4 sprigs
Vegetable Oil - to taste
Hard Cheese - 3.5 oz

Step by Step guide

Step 1

Preheat the oven to 392°F. Generously salt and pepper the fillet on both sides.

Step 2

Heat a skillet and fry the fillet on both sides until a golden crust forms.

Step 3

In a bowl, crush the garlic into the cream, add the mustard and thyme leaves, season lightly with salt and pepper, and mix well. Grate the cheese on a fine grater.

Step 4

Transfer the fried fillet to a baking dish. Pour the cream sauce over it. Sprinkle cheese on top. Place in the oven for 20–25 minutes (the key is not to overcook the fillet to keep it juicy).