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.
From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.
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
Instructions
- Brown. Saute the chicken, skin side first, in the olive oil until brown.
- Deglaze. Add the wine and reduce by one third. Remove the chicken.
- Make the roux. Add the flour to the pan and stir frequently, simmering for 7 minutes.
- 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.
- Bake. Place the chicken in a bake-and-serve casserole, pour the sauce over and bake in a 375°F oven for 45 minutes.
- Garnish. Garnish with green grapes before serving.
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.
More chicken and poultry recipes
All chicken and poultry recipes | All recipes | Cooking guide and safe temperatures