Le poulet à la crème et citron

**Le Poulet à la Crème et Citron: A French Classic to Delight Your Taste Buds**

French cuisine is known for its elegance, rich flavors, and techniques that elevate simple ingredients into extraordinary dishes. Among the countless treasures of French culinary tradition, **Le Poulet à la Crème et Citron** stands out as a beautiful balance of creamy, tangy, and savory elements. This dish features tender chicken, infused with the refreshing zing of lemon and the luxurious smoothness of cream, making it an ideal option for both a weeknight dinner and a special occasion.

Whether you’re an experienced cook or a beginner looking to expand your culinary repertoire, **Le Poulet à la Crème et Citron** is a dish that feels sophisticated yet is surprisingly simple to make. In this article, we’ll walk you through the steps to recreate this French classic in your own kitchen.

### **What is Le Poulet à la Crème et Citron?**

Le Poulet à la Crème et Citron (Chicken with Cream and Lemon) is a classic French chicken dish that combines the richness of cream with the bright acidity of lemon. The chicken is cooked until perfectly tender, and the cream sauce is infused with the zesty flavor of fresh lemon, along with aromatic herbs and seasonings. The result is a dish that is both indulgent and refreshing, with a beautiful balance of flavors.

Traditionally, this dish can be served with a side of rice, mashed potatoes, or crusty bread to soak up the delicious sauce. It’s a comforting, yet refined dish that’s bound to impress your guests—or even just your family at dinner.

### **Ingredients**

Here’s what you’ll need to prepare **Le Poulet à la Crème et Citron**:

– **4 boneless, skinless chicken breasts** (or thighs for extra tenderness)
– **1 tablespoon olive oil**
– **1 tablespoon butter**
– **1 small onion**, finely chopped
– **2 cloves garlic**, minced
– **1 cup heavy cream**
– **1/2 cup chicken broth** (preferably low-sodium)
– **Zest and juice of 1 large lemon**
– **1 teaspoon Dijon mustard**
– **Salt and freshly ground black pepper**, to taste
– **1 tablespoon fresh thyme leaves** (or 1 teaspoon dried thyme)
– **1 tablespoon fresh parsley**, chopped (for garnish)

### **Method: How to Make Le Poulet à la Crème et Citron**

Follow these simple steps to create this elegant and delicious French dish:

#### **Step 1: Prepare the Chicken**
Start by seasoning the chicken breasts (or thighs) with salt and pepper on both sides. If using chicken breasts, you can pound them to an even thickness using a meat mallet to ensure they cook evenly.

#### **Step 2: Sear the Chicken**
In a large skillet, heat the olive oil and butter over medium heat. Once the butter is melted and sizzling, add the chicken to the pan. Cook the chicken for about 4-5 minutes per side until golden brown. The chicken should not be fully cooked at this point—it will finish cooking in the sauce. Remove the chicken from the skillet and set it aside.

#### **Step 3: Sauté the Aromatics**
In the same skillet, add the chopped onion and sauté until softened, about 3 minutes. Stir in the minced garlic and cook for another 30 seconds, being careful not to let the garlic burn. The garlic should become fragrant and golden.

#### **Step 4: Make the Sauce**
Add the chicken broth to the pan, scraping up any browned bits from the bottom of the skillet. These bits of flavor will add depth to the sauce. Stir in the heavy cream, lemon zest, lemon juice, and Dijon mustard. Bring the mixture to a gentle simmer. The cream will begin to thicken, creating a luxurious sauce that will coat the chicken.

**Step 5: Add the Chicken Back to the Pan**
Return the chicken breasts (or thighs) to the skillet, nestling them into the sauce. Sprinkle the thyme over the top and cover the skillet with a lid. Let the chicken cook for another 8-10 minutes, or until it is cooked through (internal temperature should reach 165°F or 75°C). The sauce should be creamy and slightly thickened.

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