Did you know that chicken and vanilla are a delicious combination? You can taste that when you make this recipe for chicken with vanilla sauce. Great for the holidays or a dinner at home.
Vanilla Chicken with Creamy Sauce
Today we have eaten chicken with vanilla sauce. The pure taste of vanilla actually combines very well with the chicken. By poaching the chicken first and then bake it until it's golden brown it gets a lot of flavor. And that combined with the extra flavor of the vanilla sauce was surprising and very tasty! Is definitely a chicken dish we are going to make more often.
Top Tips
- Poaching the chicken in a delicious broth first keeps it juicy and gives it flavor. Then you pat it dry and bake it, and the chicken gets the crispy layer that is so tasty. The best of both worlds.
- You can also use turkey fillet instead of chicken breast.
- Replace the butter with lactose-free margarine and the milk with soy milk for a lactose-free recipe.
Serve with
- Serve this chicken with pasta if you want something simple that catches the creamy sauce well.
- For a fuller dinner, add Garlic-Shallot Mashed Potatoes or Oven Roasted Baby Dutch Potatoes. Both work beautifully with the soft vanilla sauce.
- For something green on the side, Parmesan Green Beans are a good choice. They add a little crunch and keep the plate fresh.
Storage
- Cover the chicken and keep it in the refrigerator for 3 days.
- When you pack the chicken in an airtight box or bag, it will keep in the freezer for up to 3 months.
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Ingredients
- 2 tablespoons butter
- 1 shallot
- 2¼ cup chicken stock
- 2 vanilla pods, vanilla beans
- 4 chicken breasts
- 1 tablespoon all-purpose flour
- 3 tablespoons milk
- 3 sprigs chives , chopped finely
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Instructions
- Melt 1 tablespoon butter in a saucepan. Add the shallot and cook over low heat for about 3 minutes, until soft.1 tablespoons butter, 1 shallot
- Pour in the chicken broth.2¼ cup chicken stock
- Split the vanilla beans, scrape out the seeds, and add both the seeds and pods to the broth.2 vanilla pods
- Bring to a boil, then lower the heat and simmer for 5 minutes.
- Add the chicken breasts to the broth. Poach for about 15 minutes, or until cooked through. The exact time depends on the thickness of the chicken.4 chicken breasts
- Lift the chicken from the broth and pat dry with paper towels.
- Melt the remaining tablespoon of butter in a skillet.1 tablespoons butter
- Brown the chicken on both sides until golden.
- Meanwhile, simmer the poaching broth a little longer so it reduces slightly. Remove the vanilla pods.
- Whisk the flour and milk together until smooth. Stir this mixture into the broth and cook until the sauce thickens lightly.1 tablespoon all-purpose flour, 3 tablespoons milk
- Season the sauce with salt and black pepper. Stir in the chopped chives.3 sprigs chives
- Place the chicken on a serving dish, spoon some sauce over the top, and serve the rest at the table.
Notes
- Poaching the chicken in a delicious broth first keeps it juicy and gives it flavor. Then you pat it dry and bake it, and the chicken gets the crispy layer that is so tasty. The best of both worlds.
- You can also use turkey fillet instead of chicken breast.
- Replace the butter with lactose-free margarine and the milk with soy milk for a lactose-free recipe.
- Serve the chicken with pasta and a green salad. The sauce will mix wonderfully with the pasta.
Nutrition
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