Fried Chicken Breasts Perigord Style Recipe

2012-07-20
  • Yield : 8 serving plates
  • Servings : 8
  • Prep Time : 10m
  • Cook Time : 45m
  • Ready In : 55m

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Nutritional Info

This information is per serving.

  • 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.

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