Breast of Chicken Perigourdine
Submitted by btchychick
Butter-browned chicken breasts in a silky mushroom cream sauce inspired by France’s Périgord region. Just 7 ingredients and 40 minutes for a bistro-worthy dinner at home.
YIELD
8 servingsPREP
10 minCOOK
25 minREADY
40 minPérigord, in southwestern France, is famous for truffles, foie gras, and rich, indulgent cooking that makes no apologies.
This home-friendly version captures that spirit with butter-browned chicken breasts and earthy mushrooms, all draped in a velvety pan sauce made from drippings, broth, and cream.
It’s French comfort food at its most approachable. No fussy techniques, no hard-to-find ingredients, just butter, heat, and patience.
Pour yourself a glass of something red from the south of France and pretend you’re in a little stone bistro somewhere along the Dordogne.
Kitchen Tips
- Don’t crowd the pan when browning. Work in batches if needed so the chicken sears instead of steams.
- Use a mix of mushroom varieties (cremini, shiitake, oyster) for more depth and texture in the sauce.
- When making the roux, keep stirring constantly to avoid lumps. If it gets too thick, an extra knob of butter loosens it right up.
- Serve over egg noodles, mashed potatoes, or with crusty bread to soak up every drop of that cream sauce.
Ingredients
Directions
In frying pan on medium heat, brown breasts in butter.
During the last few minutes of browning, add mushrooms and continue browning.
Remove chicken.
Stir salt and flour into drippings until blended.
If too stiff, add 2 more tablespoon butter.
Stir in broth and cream. Cook until thickened and smooth.
Comments
