French food is delicious, there’s no question about that. Because of this, people are under the mistaken impression that it’s really hard to make. Well, it’s not! As with any cuisine, there are recipes that fall under every level of expertise, but this is a french recipe that’s very easy to make. On top of that, it’s incredibly tasty. The chicken will be so perfectly cooked that it’ll almost fall apart in your mouth; the sauce is so rich and velvety you’ll have a hard time believing that it’s seasoned with just salt and pepper. The whole meal is fancy enough to serve to dinner guests and yet simple enough to cook and enjoy with your family. If you’re like me, have a wine glass handy because you’ll want to have a glass for yourself while you cook. Ahem, let’s get started.
French Country Chicken in a Mushroom Sauce – Recipe
- 2 Tbsp. olive oil, divided
- 4 Tbsp. butter, divided
- 2 – 3 chicken breasts, skinless and boneless
- Salt, for seasoning
- Pepper, for seasoning
- 1 white onion, thinly sliced
- 2 cups mushrooms, thinly sliced
- 1 Tbsp. all-purpose flour
- ¼ cup white wine (I only had rosé on hand so I used that, it made for a stronger, richer sauce)
- ½ cup low-sodium chicken stock
- 4 Tbsp. cream (use milk if you want to cut out fat)
- 2 Tbsp. rosemary or parsley, chopped (to garnish)
- If chicken breasts are large, butterfly them first. Place in a resealable plastic bag in a single layer and pound until even in thickness.
- Cut each slice lengthwise, lay flat and season with salt and pepper on top.
- Heat on medium high 1 Tbsp. olive oil and 2 Tbsp. butter in a large heavy bottom, non-stick pan until butter melts.
- Place chicken breasts, seasoned sides down, in the hot oil/melted butter. Do not over crowd and do in two batches if there’s not enough room in the pan.
- Season with salt and pepper and shallow fry for 5 minutes. Flip over and continue to shallow fry the other side for 3 minutes or until chicken breasts are cooked through. Slice one chicken breast in half to test for doneness. Keep aside.
- Heat the remaining olive oil and butter on medium heat, add chopped onions and cook until translucent.
- Add sliced mushrooms, salt and pepper and continue cooking until softened, about 5 – 10 minutes.
- While the mushrooms cook, whisk together the flour with a little bit of the chicken stock and keep aside.
- Once mushrooms have cooked, add the wine and let reduce, 2 minutes.
- Add the flour mixture, chicken stock and stir through and let simmer until sauce begins to thicken, 2 – 4 minutes.
- Add cream or milk and stir through. Taste test for seasoning and adjust accordingly.
- Place cooked chicken breasts into the sauce and warm through, spooning sauce over the chicken.
To serve, arrange chicken breasts on a serving plate, spoon the mushroom sauce over, garnish with chopped rosemary or parsley and serve with a side salad and roast potatoes or asparagus. Watch it disappear in no time.