Chicken Fillet, Sauce Recipe

A rich and creamy sauce perfect for enhancing the flavor of your chicken fillet, bringing a delightful blend of herbs and spices to your dish.


  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/4 cup white wine (optional)
  • 2 tablespoons unsalted butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • 1 tablespoon fresh parsley, chopped
  • Salt and pepper to taste


  1. Prepare the Ingredients: Chop the onion and mince the garlic. Measure out the heavy cream, chicken broth, and white wine (if using).
  2. Sauté Aromatics: In a medium saucepan, melt the butter over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
  3. Deglaze the Pan: Pour in the white wine (if using) and cook for 2-3 minutes, allowing the alcohol to evaporate.
  4. Add Liquids: Stir in the chicken broth and bring to a simmer. Let it reduce slightly, about 3-4 minutes.
  5. Incorporate Cream: Reduce the heat to low and slowly add the heavy cream, stirring continuously. Let the mixture simmer gently for another 5 minutes, allowing the flavors to meld together.
  6. Season: Add the Dijon mustard, lemon juice, and chopped parsley. Season with salt and pepper to taste. Stir well to combine.
  7. Finish and Serve: Continue to cook the sauce on low heat until it reaches your desired consistency. Remove from heat and pour over your cooked chicken fillets.

Enjoy your delicious chicken fillet with this creamy, flavorful sauce!

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