| Prep: 15 mins | Cook: 25 mins – 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 420 | 27g | 15g | 4g |
| sugars | fibre | protein | salt |
| 1g | 0g | 38g | 0.7g |
These values estimated. Nutritional values can widely vary depending on exact ingredients used, measurements, and cooking methods. Always calculate your own if possible.
Why I Love Swiss Sauteed Chicken in Wine and Cream Sauce
My affinity for the Swiss recipe, Sauteed Chicken in Wine and Cream Sauce, is a testament to how global cuisines can inspire new ways of appreciating comfort food. Standing at a crossroads between my Southern upbringing and West African heritage, this dish represents a fond moment of culinary discovery for me. Made with love and some essential ingredients like chicken, white wine, cream, and Swiss cheese—this recipe is a delightful ride of unique flavors that can transport your taste buds to the sublime valleys of Switzerland.
A Nod to Swiss Cuisine
Swiss cuisine, often overlooked for its French and Italian neighbors, holds treasures that are worth exploring. One such marvel is this Sauteed Chicken in Wine and Cream Sauce, a dish that highlights the rich dairy products and locally produced wine, both staples of Swiss cooking. The layered flavors of this dish required delicate balancing, something I learned from the acclaimed Swiss chef, Andreas Caminada. The seamless fusion of cream and wine coupled with tender chicken goes beyond the general expectations, offering an elevated dining experience at home.
The Beauty of Fusion Cooking
Though originating from Switzerland, this recipe subtly reminds me of the famous Chicken Alfredo, except it swaps the classic Parmesan with Swiss cheese and introduces wine for an added dimension. This slight alteration beautifully highlights the complexity that fusion cooking can introduce, portraying how simple swaps can lead to amazingly different and novel culinary expressions.
Pairing this lavish Sauteed Chicken in Wine and Cream Sauce alongside a light, crisp salad or steamed vegetables can create a well-rounded meal. It balances the rich creaminess of the dish and keeps the meal wonderfully light and satisfying. A glass of aromatic white wine from the Swiss alps could be the cherry on top for an authentic Swiss dining experience.
My journey through the art of cooking continues with the rhythmicity of fusion—that inescapable fusion of my Afro-Southern soul and the wide, delicious world out there. This Swiss recipe; Sauteed Chicken in Wine and Cream Sauce, perfectly encapsulates that phenomenon and why I continue to explore, create, and innovate. Bon Appétit!
What You’ll Need
Method
Step One
Firstly, pat dry the chicken breasts and season them with salt and pepper to taste. Set them aside.
Step Two
In a large skillet, melt the unsalted butter at medium-high heat. Add the seasoned chicken breasts to the skillet and sauté them until they are browned on both sides and fully cooked. Then, remove the chicken from the skillet and set it aside.
Step Three
In the same skillet with the remaining butter, add finely chopped shallots and minced garlic cloves. Cook them until they are softened and fragrant.
Step Four
Next, pour the white wine into the skillet. Stirring to remove any bits stuck to the bottom of the skillet. This will help to incorporate all the flavor into the sauce. Let the wine reduce by half.
Step Five
After the wine is reduced, add the heavy cream to the skillet. Stir it well to mix with the wine. Add the dried thyme to the cream sauce and let it simmer for a few minutes until the sauce thickens a bit.
Step Six
Add the chicken breasts back into the skillet, spooning the sauce over each piece. Sprinkle the grated Swiss cheese equally over each chicken breast.
Step Seven
Cover the skillet and cook at low heat until the cheese is melted.
Step Eight
Garnish the cooked chicken with freshly chopped parsley before serving. Enjoy your Sauteed Chicken in Wine and Cream Sauce!
