This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
378 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 €
Change currency:
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
Like these other recipes: Very green mixed salad, Pork escalope with mushrooms and sage cream, Baker's tuna and mushroom tart, Sautéed pork with mushrooms in a cream sauce., Blanquette of veal, ... See them all 15
Cream
Like these other recipes: Brioche tart with Comté cheese, Bounty-style tart for Alison, Gratin-style spinach and chicken omelette , Mushroom buckwheat pancakes, Cream and herb dressing, ... See them all 124
Chicken breast
Like these other recipes: Couscous, Baker's chicken and potato tart, Thai-style Chicken with Cashew Nuts, Vol-au-vent, Paté en croute (terrine in a pie crust), ... See them all 31
Olive oil
Like these other recipes: Langoustine and leek tarts, Fried eggs with tomatoes, Coq au vin, Brussels sprout salad, Fish fillet in express cooking envelope, ... See them all 559
Other recipes you may also like
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe, particularly the tricky parts. This variety of flavours means that I test many alternatives, so don't be surprised if in the pictures the colour of the macarons changes, I used the best photograph available... October 3rd 20191.62 M 714.6 2 hours 40 min.
Herb olive oil
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc... February 21th 2011329 K3.8 25 min.
How to succeed in making sabayon (syllabub)
A sabayon is a delicious and delicate preparation based on egg yolks and sugar, with a liquid added (wine, alcohol, fruit juice, etc), which is then whipped in a bain-marie until it is both light and smooth. Usually sabayon is sweet (syllabub), but you can make it savoury, in which case there is only egg yolk, salt, and the chosen liquid, which could be stock, reduced wine, roasting juices, etc... This recipe is for a... November 12th 2017960 K 54 20 min.
Tartiflette
A personal version of a classic recipe from Savoy. September 16th 2019634 K 14.6 1 hour 30 min.
Koulibiak in pie dish
Koulibiak is a traditional russian recipe from, usually served in a flat puff pastry fish shape. Here is an easier version, in a pie dish. September 7th 2018391 K3.8 3 hours 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-12)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 3 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.