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Lille style chicken

Name: Lille style chicken
Prep time: 33 min
Cook time: 17 min
Total time: 50 min
Yield: 4 people
Cuisine: French
Ingredients: 4 chicken breasts; ½ lemon; 2 tablespoons olive oil; 1 tablespoon butter; 200 ml cream; 250 g button or field mushrooms; 3 tablespoons olive oil; Fine (or table) salt; Pepper

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.

379 K 4.4/5 (59 reviews)661626

Duration

50 min.

Difficulty

Easy

Last modified on: May 10^th 2023

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

For 4 people, you will need:

1 4 chicken breasts
2 ½ lemon
3 2 tablespoons olive oil
4 1 tablespoon butter
5 200 ml cream
6 250 g button or field mushrooms
7 3 tablespoons olive oil
8 Fine (or table) salt
9 Pepper
Total weight: 1,610 grams

Times for this recipe

Preparation

35 min.

Cooking

20 min.

All in all

50 min.

Preparation 35 min.

Cooking 20 min.

When should you start or finish this recipe?

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.

Stage 6 - ⌛ 3 min.

Meanwhile, cut 4 chicken breasts into pieces.

Stage 7 - ⌛ 2 min.

Put a frying-pan (notnon-stick) on medium heat, and pour in 3 tablespoons olive oil and 1 tablespoon butter.

Stage 8 - ⌛ 1 min.

As soon as it sizzles, add chicken pieces.

Stage 9 - ⌛ 15 min.

Cook on all sides, stirring occasionally.

Heat serving plates.

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.

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!

Keeping: Several days in the fridge, in a closed jar.

Source: Home made.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	13 g RDI=21 %	1 g RDI=1 %	13 g RDI=19 %	181 kcal RDI=9 %	760 kJ RDI=9 %
Per person	53 g RDI=82 %	5 g RDI=2 %	54 g RDI=75 %	728 kcal RDI=36 %	3,051 kJ RDI=36 %
Whole recipe	214 g RDI=330 %	23 g RDI=9 %	218 g RDI=299 %	2,914 kcal RDI=146 %	12,202 kJ RDI=146 %