Chicken with a Cream Sauce

Chicken with a Cream Sauce


109 people made this

This is a very quick and easy cream sauce to put on top of a sautéed chicken breast or tenderloin. Ideal as and entree or light dinner.

Patty Pelfrey

Serves: 6 

  • 65g butter
  • 750g chicken breast tenderloins or strips
  • 1 pinch salt and pepper, to taste
  • 500ml thickened cream

Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Melt half of the butter in a large frypan over medium-high heat. Season chicken tenders with salt and pepper then saute them in butter until golden on all sides; about 10 minutes. Add the remaining butter then reduce heat to medium and cook for 5 more minutes.
  2. Pour the cream into the frypan and simmer gently for 5 minutes stirring occasionally until the sauce has thickened and chicken is cooked through. Best when served with fresh French bread for dipping.

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