Classic Chicken Fillet in Cream Sauce (Pileći file u umaku od vrhnja)
Tradicionalno jelo · Croatian
Tender chicken breast fillets pan-fried until golden, then simmered in a rich, creamy sauce made with heavy cream, white wine, and a hint of garlic and parsley. A comforting and classic dish.
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Sastojci
- Chicken breast fillets4
- Heavy cream200 ml
- Dry white wine100 ml
- Garlic2 cloves
- Butter2 tbsp
- Olive oil1 tbsp
- Fresh parsley2 tbsp, chopped
- Saltto taste
- Black pepperto taste
- Water50 ml
Koraci
- 1
Season chicken fillets with salt and pepper.
- 2
Heat butter and olive oil in a pan over medium-high heat. Sear chicken fillets for 3-4 minutes per side until golden brown.
- 3
Remove chicken from the pan and set aside.
- 4
Add minced garlic to the pan and sauté for 30 seconds until fragrant.
- 5
Deglaze the pan with white wine, scraping up any browned bits. Let it simmer for 1-2 minutes.
- 6
Pour in the heavy cream and water. Bring to a gentle simmer, stirring constantly.
- 7
Return the chicken fillets to the pan. Simmer gently in the sauce for 5-7 minutes, or until cooked through and the sauce has thickened slightly.
- 8
Stir in chopped fresh parsley. Adjust seasoning with salt and pepper if needed.
- 9
Serve hot.
