Chicken With Beurre Blanc


Chicken with Beurre Blanc is one of my favorite dishes as soon as the mercury rises above freezing. It’s creamy, crunchy, a little spicy, and delicious. If you’re a fan of chicken, you must try this recipe for chicken with beurre blanc. It’s tangy, creamy, meltingly delicious, and a bit salty. By using a cast-iron skillet for sautéing the chicken in this recipe, the dish becomes extremely flavorful.

Almond Crusted Chicken Cutlets with Scallion Beurre Blanc

  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 servings


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2 scallions, whites and greens, very finely chopped

1/2 cup dry white wine – eyeball it

4 tablespoons heavy cream

1 large egg

8 pieces chicken breast cutlets, 1 1/4 pounds

1/2 cup sliced almonds

1/2 cup plain bread crumbs

1/4 teaspoon grated nutmeg, eyeball it

Salt and pepper

1/4 cup light extra-virgin olive oil or vegetable oil, 4 turns of the pan

1 stick cold butter, cut into piecesAdd to Shopping List


  1. Set the oven to 350°F.
  2. On a cutting board, arrange the chicken breasts. Make a pocket in each breast but stop short of cutting all the way through.
  3. Sprinkle some salt and black pepper on the chicken (inside and out).
  4. Sun-dried tomato chunks should be stuffed within the chicken breast.
  5. Place the cheese inside the chicken breast.
  6. Place the spinach leaves inside the chicken breast.
  7. Seal the stuffed chicken breast with toothpicks.
  8. Add olive oil to a cast iron skillet and heat it up.
  9. Just long enough for the chicken to turn golden brown, add the chicken and cook it for around 2 minutes.
  10. Cook the chicken in the skillet for 20 minutes, or until it is thoroughly done. Enjoy alone, with quinoa salad, rice, or spinach salad.

Pan-Seared Chicken With Rosemary Vin Blanc Au Beurre (White Wine With Butter Sauce)

What Makes This Recipe So Good

I start to seek woodsier herbs in my food as the weather cools down a bit and the humidity in the air gradually departs, and rosemary fits the bill well. I nearly usually use a lighter, brighter herb, like cilantro or dill, for my recipes when it’s warm outside, keeping rosemary and sage for the fall and winter. But even though it’s not yet bitterly cold outside, I was still in the mood for a delicate, buttery sauce when I created this dish. Is there anything that white wine, butter, garlic, and rosemary couldn’t fix?

What Is This Sauce, Exactly?

Do you enjoy beurre blanc? The days of beurre blanc, a traditional sauce, are comparable to those of calculus and geology 101 for the majority of philosophy majors (ughhh) (represent). French for “white butter,” beurre blanc is essentially butter that has been emulsified in a reduction of shallot-infused wine, lemon juice, and a little bit of cream. Rich sounding? Sounds good to you? Definitely is.

But if you’re “sauce people” like we are, beurre blanc usually calls for at least twelve tablespoons of butter each batch, and one batch feeds.. two. That is almost a bar of butter for every individual! That’s okay “sometimes,” but there are times when we’d rather have a sauce that is still luscious and rich but a little bit lighter.

my vin blanc au beurre, please. Literally translated from French as “I made this up,” beurre blanc combines white wine and butter. I did this by adding more liquid to a pan sauce and using it as my base for reducing cold, cubed butter. Even though I only used four tablespoons of butter, the sauce we received was much thicker than a typical beurre blanc. The process involved browning the garlic in the deliciously savory cooking fat and browned bits left over from roasting the chicken, deglazing the pan with a sizable amount of white wine, letting it reduce, adding homemade chicken stock and rosemary, letting it reduce, and whisking in cold butter tablespoon by tablespoon over extremely low heat to emulsify.

Should You Brine the Chicken?

Since my quick brine just takes a few hours, I always brine my chicken, and it always turns out perfectly cooked, juicy, and tender. To avoid overcooking your chicken, which would be a white meat national catastrophe, I do advise using an in-oven thermometer with a probe to check precisely when your chicken is done. I’ve linked my ultimate favorite because I can’t go a day without having one in the kitchen!

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