Crème de persil with chicken

I love this dish because it only takes about fifteen minutes from start to finish, but it looks like it took a lot of preparation!  One thing I have found with this recipe is that it works better with bite sized chicken pieces as opposed to serving sized pieces that must be cut.  The onions and parsley cling to the pieces and give each bite a great deal of flavour.  By cooking the meat quickly over high heat, it doesn’t get dry or crunchy either.  The cream sauce is my twist on a French basil cream sauce, primarily because I love the flavour of parsley with the wine.  The sauce is fairly heavy, so I like to serve this with asparagus or broccoli or any other vegetable that eats well with a creamy sauce, as well as a pasta.  The addition of white wine gives it a really rich flavour, but it can be made without the wine for your dietary needs.



6 – 9 ounces boneless chicken breast, thinly sliced

1/2 cup finely chopped parsley

1/2 cup finely chopped white onion

1/2 cup white wine

1 cup whipping cream, not heavy

1 cup chicken broth

1/4 lb. butter, salted

1/3 cup flour

1 Tablespoon sea salt

1 Teaspoon fresh ground black pepper

3 Tablespoons extra virgin olive oil


  • Heat oil in a large skillet over medium to high heat for two to three minutes.
  • Add in chicken, parsley and onions, turning frequently until chicken is no longer pink.
  • Remove from heat.
  • In a medium saucepan, melt butter.
  • Stir in flour until smooth.
  • Add in milk, wine and broth, stirring until a smooth and creamy texture.
  • Add sauce to chicken mixture, adding salt and pepper to taste.
  • Serve over pasta.


2 Comments to “Crème de persil with chicken”

  1. I did this with cornstarch, flour in a sauce is so gummy, otherwise this was very good.

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