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Chicken Bonne Femme

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  Boneless chicken breast 4
  Salt 1 1⁄2 Teaspoon
  Flour 1 Tablespoon
  Ground pepper 1⁄4 Teaspoon
  Dry white wine 1⁄2 Cup (8 tbs)
  Dried thyme 1 1⁄2 Teaspoon
  Butter 2 Tablespoon
  Heavy cream 1⁄2 Cup (8 tbs)
  Baby carrots 1 Cup (16 tbs)
  Dry sherry 2 Tablespoon

1. Season chicken with salt and pepper and half of thyme. In a large frying pan, melt butter over medium heat. Add chicken and cook, turning, until golden brown, about 10 minutes. Remove from pan.
2. Add carrots and onions to pan and cook, stirring often, until pale golden, about 8 minutes. Stir in flour and cook 1 minute. Stir in wine, broth, and remaining thyme. Return chicken to pan.
3. Cover and cook over medium-low heat until chicken is white near bone and vegetables are tender, about 20 minutes.
4. Stir in peas, cream, and sherry. Simmer, uncovered, 5 minutes. Season with additional salt and pepper to taste and serve.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 408 Calories from Fat 172

% Daily Value*

Total Fat 20 g30.1%

Saturated Fat 11.4 g57%

Trans Fat 0 g

Cholesterol 157 mg52.3%

Sodium 930.3 mg38.8%

Total Carbohydrates 10 g3.2%

Dietary Fiber 1.9 g7.6%

Sugars 2 g

Protein 41 g82.5%

Vitamin A 111.3% Vitamin C 6.9%

Calcium 9.2% Iron 23.5%

*Based on a 2000 Calorie diet

Chicken Bonne Femme Recipe