Chicken with Creamy Cassis Sauce

Dinner1-PotQuick and EasyChicken

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.

Photography Credit: 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 Recipe

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  • Prep time: 5 minutes
  • Cook time: 20 minutes
  • Yield: Serves 3 to 4

Ingredients

  • 4 boneless, skinless chicken breast halves or cutlets (about 1 1/4 pounds)
  • 1/3 cup flour
  • Salt
  • Freshly ground black pepper
  • 2 Tbsp olive oil
  • 1/3 cup dry white wine
  • 1/4 cup crème de cassis (or a teaspoon of Dijon)
  • 1/4 cup heavy cream
  • 2 Tbsp 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.

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22 Comments / Reviews

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Did you make it? Rate it!

  • sophie

    reporting back . . . I thought the cassis and mustard together was delicious! I used 1/4 cup of each and it was really good!

  • sophie

    What do you think about using both dijon mustard AND creme de cassis for the sauce? I think it would go well together, but want to check before I ruin the chicken!

    That’s one that you’ll just have to try to find out. ~Elise

  • Emilia

    I was a bit surprised to read that you should continue boiling once you add the heavy cream. I always thought heavy cream shouldn’t be boiled, otherwise it turns into water. Am I wrong?

    No problem boiling cream. ~Elise

  • Noel

    This is wonderful, quick to make and very tasty. We usually start off with a Kir or even a Kir Royal if we feel like celebrating something. I normally serve this with french fries and sweetcorn.

  • katie

    Sounds delicious…and I happen to have a bottle in the cabinet. I use mustard lots, this will be a nice change.

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