Chicken Breasts with Classic French Pan Sauce

We make the sauce with chicken breasts and a whole chicken. Absolutely the best!

I loved this recipe. Was looking for something low in fat for my husband who is suffering from gall bladder surgery. I substituted fat free light cream for the heavy cream and the recipe was so tasty as is. I bet the heavy cream is even better!! For those who think the chicken was dry, try checking the internal temperature of the chicken at 30 minutes. Mine was done then. As you know, all ovens cook at a different rate of speed.

This was very yummy!! I agree with other posters in regards to needing more sauce if you have more than 2 people!! Will be making this again for sure!! Goes great with a side salad with the New Hampshire Maple-Mustard Salad Dressing also by Cooking Light!!

Made this tonight with boneless, skinless chicken breasts...pan seared them and then put them in the oven at 350 for 20-22 minutes (the chicken was about 3/4-1 inch thick). Made 1.5x recipe of the sauce for 2 lbs of chicken. Served with a veggie medly and pearl couscous...it was delicious!

All I can say is WOW!!! My husband said " you can sell this in a restaurant." Will make again and again and for company. Doesn't taste light but I only made two large pieces of chicken and ate all the sauce so essentially doubled my calories. Oh well-worth it!

This recipe is delicious! Like a previous reviewer, we also used boneless chicken breasts and cooked them completely on the stovetop. We did the same with a steak and made the sauce - it may have been even more tasty with the steak! Great over mashed potatoes.

This is an excellent recipe definitely worthy of company. Like another reviewer I used a cast iron skillet which creates a great crust on the chicken. I thought the sauce was fabulous and there was enough in my opinion. The recipe doesn't state anything about the pan drippings, but definitely leave them in! I would consider doubling the sauce when making for company just to be on the safe side. The sauce is great on mashed potatoes, too!

This recipe turned out as great as it looked and sounded! I followed the recipe as-is. I used a big iron skillet because it's the only oven friendly pan I have - and the chicken was cooked perfectly (the first time I think I've ever not over done it). The sauce is so so tasty - very rich. But I do like the comments about doubling it because everyone was dipping into the sauce with the potatos as well. Served with mashed potatos, peas and carrots and a side of fresh grapes and everyone - including the 4 year old loved it! Definitely will make again.

Overall a solid classic French dish. I used boneless chicken breasts as I did not want to mess with the oven. Turned out great, and cooking time is half. I did add 1/2 cup chicken broth to create more sauce. Easy to make and satisfying!

Ok, Julia Childs I'm not, but the sauce turned into small clumps in the pan....delicous clumps, though way too salty. Seriously, should I have turned the heat down once the wine came to a boil? I really don't get it. As for the chicken.........delicious!!!!!!!! Crispy on the outside, moist on the inside. But I WANT that French sauce. Any tips are appreicated!!

I followed each step of the recipe carefully as this was my first time making this dish. It turned out wonderful! The sauce was amazing-- perfectly creamy, tangy and rich with flavor without that 'heavy' feeling. however, the chicken breasts that I had were a little tough-- not the recipes fault. I would like to try this recipe with chicken thighs next time, I'm sure it'll be even more amazing!

This was dry and bland. I made this as written and there was not nearly enough sauce. My third grader loved it though. I love French food and this is not even close.

Loved this dish. It was simple, quick, and delicious. I would definitely serve this for a nice dinner party. Next time I will doule the sauce. Also, loved this because most of the ingredients I already had in my fridge. Very EASY!!

I will try this one again. However the first time it was way too salty and I didn't even use all the salt called for. However, I could tell I would like the flavor without it. I used chicken B-I thighs because the grocery didn't have BI breasts. Also noticed there was no weight on the chicken. It was easy to make. Had with mashed potatoes.

I thought this was easy and wonderful, worthy of a special occasion. I made it with the butternut squash risotto from this site as well and it was fantastic!

This was easy and the flavor very good, would use this again