📍 Where this dish comes from: Normandy (Normandie)
Discover the history of this region →
Discover the history of this region →
A French brasserie weeknight staple elevated to elegance — thinly pounded chicken breasts pan-fried golden in butter, finished with a porcini-enriched cream and mushroom sauce that transforms in minutes from a few simple ingredients into something that tastes deeply complex and restaurant-worthy.
What You’ll Need
Servings: 4 servings
Calories: 440kcal
Ingredients
- 4 chicken breasts pounded thin to 5mm
- 400 g mixed mushrooms (cremini, shiitake, oyster)
- 15 g dried porcini soaked in warm water
- 3 shallots finely diced
- 2 garlic cloves
- 3 tbsp butter
- 100 ml dry white wine
- 200 ml chicken stock
- 200 ml heavy cream
- 1 tbsp fresh tarragon
- Salt, white pepper
Instructions
- Soak porcini 20 minutes. Drain, reserve liquid. Chop porcini.
- Season chicken. Heat 2 tbsp butter over high heat. Cook chicken 2–3 minutes each side until golden. Remove.
- In the same pan, sauté shallots and garlic 3 minutes. Add fresh mushrooms, cook 5 minutes until golden.
- Add chopped porcini and strained soaking liquid. Add white wine, reduce by half.
- Add chicken stock and cream. Simmer 8 minutes until sauce coats a spoon.
- Return chicken to sauce. Simmer 3 minutes to warm through.
- Add fresh tarragon. Season and serve.
Nutrition
Serving: 1serving | Calories: 440kcal | Protein: 40g | Fat: 28g | Fiber: 1g
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Health Benefits
- Porcini mushrooms are a good source of ergothioneine, an antioxidant amino acid.
- Mushroom beta-glucans are an active area of research regarding their potential role in immune function.
- Chicken breast is a very lean protein source relative to its calorie content.
Pairs Well With
- Tian Provençal Légumes
- Gratin Dauphinois Keto Chou-fleur