Fried Chicken Breasts Perigord Style Recipe
- Yield: 8 serving plates
- Servings: 8
- Prep Time: 10m
- Cook Time: 45m
- Ready In: 55m
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This information is per serving.
Fried chicken breasts Perigord style recipe. Pan-fried chicken breasts served with delicious homemade mushroom gravy.
- 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
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.
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.
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.