Chicken Parisienne

Chicken browned in olive oil, finished in a sauterne wine and chicken stock sauce with button mushrooms, baked at 375°F and garnished with green grapes.

Gluten-free with swapsVegetarian with swapsNo added sugar

Contains: milk, wheat. Based on the ingredients as written; check package labels, which can change.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.

Chicken Parisienne baked in a creamy wine and mushroom sauce, garnished with green grapes
  • Prep 20 min
  • Cook 1 hr
  • Total 1 hr 20 min

Updated

Jump to: Ingredients | Instructions | Tips | Print recipe

Chicken Parisienne is an elegant company dish from Sandra Mills's recipe book. The chicken is browned skin side first, the pan is deglazed with white sauterne wine, and a roux made right in the pan is thickened with hot chicken stock and finished with button mushrooms.

It bakes in a serving casserole and is garnished with green grapes, a classic French touch.

Ingredients

  • 2 broilers or 8 boneless chicken breasts
  • 2 tablespoons olive oil
  • 4 ounces of white sauterne wine
  • 2 tablespoons all purpose flour
  • 2 tablespoons butter
  • 8 ounces of chicken stock or College Inn chicken broth
  • 1 small can of button mushrooms
  • Green grapes, for garnish

Where to buy chickenPastured, non-GMO whole chickens shipped frozen by Florida Premium Beef. Cut one into pieces for this recipe.

Shop whole chicken

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To make it gluten-free

  • For the flour, use a gluten-free all-purpose flour blend (for thickening, cornstarch works too).

Also check the labels on the broth, which can contain wheat. See all our gluten-free recipes.

To make it vegetarian

  • For the chicken, use extra-firm tofu, pressed and cut the same way, or plant-based chicken-style pieces.
  • For the broth, use vegetable or mushroom broth.

Meat substitutes change the flavor, texture and cooking time: cook plant-based meats to the package directions, and tofu and mushrooms only need to brown and heat through. See all our vegetarian recipes.

Flour for this recipeKing Arthur Baking Company makes all-purpose, bread, whole wheat and gluten-free flours.

Shop King Arthur flourGluten-free flour

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Instructions

  1. Brown. Saute the chicken, skin side first, in the olive oil until brown.
  2. Deglaze. Add the wine and reduce by one third. Remove the chicken.
  3. Make the roux. Add the flour to the pan and stir frequently, simmering for 7 minutes.
  4. Make the sauce. Heat the chicken stock in a separate saucepan. Slowly add the hot stock to the flour mixture and simmer over low heat until thickened. Add the mushrooms and stir.
  5. Bake. Place the chicken in a bake-and-serve casserole, pour the sauce over and bake in a 375°F oven for 45 minutes.
  6. Garnish. Garnish with green grapes before serving.

Budget-friendlyGluten-free with swapsVegetarian with swapsNo added sugar

Tips

  • Sandra's ingredient list includes 2 tablespoons of butter that the method does not mention; it is natural to melt it into the pan with the flour for the roux.
  • Chicken is done when the thickest part reaches 165°F on an instant-read thermometer.

Having trouble? See why chicken turns out dry in our kitchen troubleshooting guide.

Printable: safe cooking temperatures chart (PDF).

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: Chardonnay or Pinot Noir. Wine pairing guide

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