Michaels Home Cooking | Poulet la Crme with Michaels Home Cooking (Chicken in Cream Sauce) @MichaelsHomeCooking | Uploaded 7 years ago | Updated 1 day ago
Poulet la Crme is a wonderful French Cuisine dish and simple to make. It is extra delicious and will make you go ummm. The mushrooms, bell peppers, onion and garlic are optional, but the chardonnay is a must.
Ingredients:
2 Tablespoons butter
2 Tablespoons olive oil
3 or 4 pounds chicken pieces (I prefer the skin removed)
{I used bone in chicken, not boneless}
salt/pepper
1/2 finely chopped onion (optional)
1/4 cup chopped red bell pepper (optional)
3 chopped garlic cloves (optional)
6 ounces to 16 ounces mushrooms
1 and 1/2 Tablespoons all purpose flour
1/4 cup water (optional)
3/4 cup white wine
a bit more salt and pepper
1/2 cup heavy cream
Parsley for topping your plate
Melt your butter with the olive oil, add your pieces of skinless chicken.
Your chicken must be in one layer in your pan.
Brown for 3 minutes on both sides for a total of 6 minutes.
Add your onions, bell pepper, garlic and mushrooms, cook another 3 minutes.
Add your water
Add your wine and some salt.
Cover and gently simmer for 25 minutes.
Remove your chicken then add you whipping cream.
Reduce for 5 minutes, then pour your sauce over the chicken in a serving bowl.
Top with fresh parley if you have some.
I saw this on television and had to make it, so happy I did!
Adapted from Jacques Pepin's recipe.
Thank you for watching!
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https://www.youtube.com/c/MichaelsHomeCooking
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https://www.youtube.com/user/freitasex/playlists
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Check out my other channel:
===========================================
https://www.youtube.com/c/michaelscookingreviews
===========================================
Music from: http://www.incompetech.com
Song used: Tango de Manzana
Poulet la Crme is a wonderful French Cuisine dish and simple to make. It is extra delicious and will make you go ummm. The mushrooms, bell peppers, onion and garlic are optional, but the chardonnay is a must.
Ingredients:
2 Tablespoons butter
2 Tablespoons olive oil
3 or 4 pounds chicken pieces (I prefer the skin removed)
{I used bone in chicken, not boneless}
salt/pepper
1/2 finely chopped onion (optional)
1/4 cup chopped red bell pepper (optional)
3 chopped garlic cloves (optional)
6 ounces to 16 ounces mushrooms
1 and 1/2 Tablespoons all purpose flour
1/4 cup water (optional)
3/4 cup white wine
a bit more salt and pepper
1/2 cup heavy cream
Parsley for topping your plate
Melt your butter with the olive oil, add your pieces of skinless chicken.
Your chicken must be in one layer in your pan.
Brown for 3 minutes on both sides for a total of 6 minutes.
Add your onions, bell pepper, garlic and mushrooms, cook another 3 minutes.
Add your water
Add your wine and some salt.
Cover and gently simmer for 25 minutes.
Remove your chicken then add you whipping cream.
Reduce for 5 minutes, then pour your sauce over the chicken in a serving bowl.
Top with fresh parley if you have some.
I saw this on television and had to make it, so happy I did!
Adapted from Jacques Pepin's recipe.
Thank you for watching!
===========================================
Explore My Video Recipes
https://www.youtube.com/c/MichaelsHomeCooking
===========================================
Here is a list of my videos in categories:
https://www.youtube.com/user/freitasex/playlists
Join me on Facebook
http://www.facebook.com/MichaelsHomeCooking
Follow me on Pinterest:
http://pinterest.com/michaelyoutube/
I usually upload a new video on Saturday mornings, if you subscribe you can keep up with my new videos. You can also set up email notifications when subscribing.
Check out my other channel:
===========================================
https://www.youtube.com/c/michaelscookingreviews
===========================================
Music from: http://www.incompetech.com
Song used: Tango de Manzana
