Fried Chicken Breasts Perigord Style Recipe
2021-07-20- Cuisine: French
- Course: Main Dish
- Skill Level: Beginner
-
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- Yield: 8
- Servings: 8
- Prep Time: 10m
- Cook Time: 45m
- Ready In: 55m
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
347 -
Fat
8.5 g -
Cholesterol
14 mg -
Sodium
134 mg -
Protein
22 g -
Fiber
0.8 g
Fried chicken breasts Perigord style recipe. Pan-fried chicken breasts served with delicious homemade mushroom gravy.
Ingredients
- 1/2 cup butter or margarine
- 8 whole chicken breasts, skinned and boned
- 1/2 pound (240 g) mushrooms, sliced
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 13¾-oz (415 ml) chicken broth
- 2 tablespoons half-and-half
Method
Step 1
In 12-inch skillet or 6-quart Dutch oven over medium-high heat, in 6 tablespoons hot butter or margarine, cook chicken breasts, a few pieces at a time, until browned on all sides. Set chicken aside.
Step 2
In drippings over medium heat, in remaining 2 tablespoons butter, cook mushrooms until golden, about five minutes. With a slotted spoon, remove mushrooms to a small bowl.
Step 3
Into drippings, over medium heat, stir flour and salt until blended. Gradually stir in chicken broth and half-and-half and cook, stirring constantly, until mixture is thickened. Place chicken breasts and mushrooms in the sauce. Reduce heat to low, cover and simmer 25 minutes. Serve over cooked noodles.