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reporting back . . . I thought the cassis and mustard together was delicious! I used 1/4 cup of each and it was really good!
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
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
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.
Sounds delicious…and I happen to have a bottle in the cabinet. I use mustard lots, this will be a nice change.
I’ve also been making the cream/ white wine/ dijon version for quite awhile, and this sounds like an amazing twist on it. I don’t dredge my chicken, I don’t think it needs it and it’s faster not to. But maybe the flour left in the pan helps thicken the sauce a bit?
Also, I usually serve it over white rice with a green veggie on the side. My fave is green beans, but anything works.
Okay, so I just couldn’t wait! I tried it last night, and it got rave reviews from my husband, his mom, and his step-dad–and it was super quick to cook, which is a big bonus for me, as I have very young twins and not a lot of free time–I had time to cook, serve, and eat between feedings–a miracle!
Mmmmm, this makes me remember the kirs that were often served when I was studying abroad in France. Or occasionally, kir royale with champagne instead of white wine. Delicious!
I have never thought to look for creme de cassis around here. Is it easy to find?
This looks very delicious and elegant in it’s simplicity. Curious though, would you suggest for or against serving this over seasoned rice? Practically any combination of chicken and heavy cream in my mind makes me think rice or pasta.
Mmmm, this reminds me of a recipe in the first Silver Palate Cookbook that was for blackberry chicken. It’s been years since I made it, but I remember everyone loved it. Yours looks delish!
I haven’t had Creme de Cassis since I was a bartender (‘tween jobs). I tried to invent a drink called the “Raisin Bran”, mixing the Cassis with a wheat beer.
Needless to say, it was a very short bartending career.
Sounds good and looks great. Creamy and tangy at the same time. Can you find cream de cassis in a local grocery store? I’ve never heard of it. Your recipe looks delicious! Thanks!
Can’t wait to serve Creamy Chicken with Cassis Sauce for a party.
Question: What starch would go well??? Whipped Irish potatoes??? I have to fill the hungry men at the table.
Thank you, Rosalind
In the photo, it doesn’t appear to me as if there is the slightest suggestion of cream in that sauce. It is too clear and red (but beautiful).
This recipe looks so tasty! It’s right my style: simple yet tasteful. I’m going to try it (I always have very good creme de cassis, it’s great in sauces and Kir).
That looks lovely! you could have a glass of cassis for the pan and a glass for you ;-)
Indeed, makes cooking even more delightful. ~Elise
As a former resident of Dijon, I always have a little Creme de Cassis on hand…I think I will definitely have to try this very soon!
So elegant! It’s like a red wine sauce with a twist. Somehow I never think of chicken as a particularly elegant food, but this looks incredible.
Ooh, that sounds good and simple – a good Wednesday night dinner. Any suggestions for sides? Potatoes, rice, wild rice? Veggie medley (broccoli, cauliflower, carrots)? I’m not inspired for side dishes at the moment, so help please.
We’re usually do steamed broccoli. With everything. ~Elise