Chicken with Creamy Cassis Sauce

Chicken with Creamy Cassis Sauce! Chicken breasts lightly sautéed and served with a sauce made with cream, white wine, and creme de cassis, a liqueur made from blackcurrants.

By
Elise Bauer
Elise Bauer
Elise Bauer
Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.
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Updated June 15, 2022
Elise Bauer
Chicken Cassis
Elise Bauer

It's amazing what elegant meals one can serve quickly when one has a well stocked pantry (or liquor cabinet).

This is a simple sautéed chicken breast recipe, distinguished by a creamy sauce based on crème de cassis, a lovely sweet dark red liqueur made from blackcurrants.

The best quality crème de cassis comes from the Dijon region of France and is used for making the cocktail kir.

My father adapted this recipe from one in the reader questions section of a twenty year old Gourmet magazine.

It's based on a recipe for chicken with a Dijon mustard, white wine cream sauce, so if you don't have access to cassis, you could substitute with a little Dijon mustard.

The sauce is delightful! I could see doing something similar with pomegranate molasses or even plum sauce.

Chicken with Creamy Cassis Sauce

Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Servings 3 to 4 servings

Ingredients

  • 4 boneless, skinless chicken breast halves or cutlets (about 1 1/4 pounds)

  • 1/3 cup flour

  • Salt

  • Freshly ground black pepper

  • 2 tablespoons extra virgin olive oil

  • 1/3 cup dry white wine

  • 1/4 cup crème de cassis (or 1 teaspoon of Dijon)

  • 1/4 cup heavy cream

  • 2 tablespoons unsalted butter

Method

  1. Dredge chicken:

    Rinse the chicken breasts and pat dry with paper towels. Dredge them in flour, shake off the excess flour and season with salt and pepper.

  2. Brown chicken on both sides:

    Heat oil in a large skillet on medium high. Place the chicken breasts in the skillet and cook, turning once, until both sides are golden brown and the chicken is just cooked through, about 10 minutes.

    Transfer the chicken to a platter, cover with foil to keep warm.

  3. Make sauce:

    Discard excess fat in the skillet. Add the wine and deglaze, scraping up the browned bits. Boil the wine down for half a minute, add the crème de cassis and the cream.

    Continue to boil down the mixture until it is reduced by a third. Whisk in the butter. Add salt and pepper and spoon over chicken breasts to serve.

Nutrition Facts (per serving)
451 Calories
22g Fat
14g Carbs
39g Protein
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Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories 451
% Daily Value*
Total Fat 22g 29%
Saturated Fat 9g 46%
Cholesterol 134mg 45%
Sodium 241mg 10%
Total Carbohydrate 14g 5%
Dietary Fiber 0g 2%
Total Sugars 6g
Protein 39g
Vitamin C 0mg 0%
Calcium 36mg 3%
Iron 2mg 11%
Potassium 357mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.