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Lille style chicken
Chicken breasts and mushrooms, cooked separately, then mixed with a tasty cream sauce before serving. It's a dish with a "cuisiné" taste, but which unfortunately is becoming increasingly rare in restaurants.
374 K 4.4/5 (59 reviews)
50 min.
Easy
16.25 €
4 people
9 IngredientsLast modified on: May 10th 2023
4 chicken breasts
½ 
2 tablespoons 
1 tablespoon 
200 ml 
250 g button or field mushrooms
Times for this recipe
Preparation: 35 min.
Cooking: 20 min.
All in all: 50 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 5 min.
Prepare 250 g button or field mushrooms, cut them into strips.
Stage 2 - 2 min.
Put in a bowl and sprinkle with juice of ½ lemon.
Stage 3 - 1 min.
Put a frying-pan over high heat, pour in 2 tablespoons olive oil.
Stage 4 - 2 min.
As soon as oil is smoking lightly, add mushrooms without salt, and cook for 2 minutes while stirring, or if you know how to, "faites sauter".
Stage 5 - 5 min.
After 2 minutes, remove from heat, salt, pepper, and pour into a strainer.
Leave to drain.
Leave to drain.
Stage 6 - 3 min.
Meanwhile, cut 4 chicken breasts into pieces.
Stage 7 - 2 min.
Stage 8 - 1 min.
As soon as it sizzles, add chicken pieces.
Stage 9 - 15 min.
Stage 10 - 1 min.
When chicken pieces are golden brown, add 200 ml cream.
Stage 11 - 10 min.
Then déglaze: this means scrape the bottom of the pan with a wooden spatula to incorporate all the delicious cooking juices with the cream .
Then allow to thicken over low heat.
Then allow to thicken over low heat.
Stage 12 - 3 min.
When sauce is thick enough (to your taste), add mushrooms, mix well. Cook a further one or two minutes and check seasoning.
Stage 13
Pour onto hot serving plates, and serve immediately.
Remarks
For complete success, chicken should be cooked in an old style (not non-stick) pan. Othewise after cooking the chicken, you will not get the tasty juices left on the bottom. The ideal pan is a stainless steel one.
And to drink?
I suggest you follow Patrick's advice, and try a Beaujolais:
"Chénas is one of the Beaujolais wines, and Domaine des Tourniers is one of the best. Old vines 70 to 100 years old, on a hillside, give the wine deep colour, a floral and fruity nose, with notes of blackcurrant and blackberry flavours. In the mouth, the wine has an expressive fruity taste, and finesse without too much tannin. This wine is the ideal accompaniment to Lille style chicken and other white meat recipes. Sells at La Cave de Bacchus in Brest"
PS: I followed his advice while preparing this recipe for the site, and it goes very well with it!
"Chénas is one of the Beaujolais wines, and Domaine des Tourniers is one of the best. Old vines 70 to 100 years old, on a hillside, give the wine deep colour, a floral and fruity nose, with notes of blackcurrant and blackberry flavours. In the mouth, the wine has an expressive fruity taste, and finesse without too much tannin. This wine is the ideal accompaniment to Lille style chicken and other white meat recipes. Sells at La Cave de Bacchus in Brest"
PS: I followed his advice while preparing this recipe for the site, and it goes very well with it!
Keeping: Several days in the fridge, in a closed jar.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 210 RDI=80 % | 20 RDI=2 % | 220 RDI=30 % | 2,910 RDI=150 % | 12,200 RDI: 150 % |
| Per 100 g | 10 RDI=5 % | 1 RDI=0 % | 10 RDI=2 % | 180 RDI=9 % | 760 RDI: 9 % |
| Per person | 50 RDI=20 % | 5 RDI=1 % | 50 RDI=8 % | 730 RDI=40 % | 3,050 RDI: 40 % |
How much will it cost?
- For 4 people : 16.25 €
- Per person : 4.10 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Button or field mushrooms
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Cream
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Chicken breast
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Olive oil
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