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
4 people
9 IngredientsLast modified on: May 10th 2023
4 chicken breasts
½ 
2 tablespoons 
1 tablespoon 
200 ml 
625 ml 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 625 ml 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: Mushrooms in snails, Radish and mushroom salad, Tahitian salad, Pork escalope with mushrooms and sage cream, Beurre d'escargot, ... See them all 15
Cream
Like these other recipes: Apple macaronade, Nanou's apple and almond cake, Celeriac and mushroom gratin, Mushroom Pancakes au Gratin, Mushroom tart, ... See them all 117
Chicken breast
Like these other recipes: Sautéed turmeric chicken with mushrooms, Chilli chicken and spinach gratin, Greek salad with chicken, Paella, Chicken nems, ... See them all 29
Olive oil
Like these other recipes: Green asparagus omelette, Green beans with feta cream and basil, Crispy prawn rolls, Chicken with rice and leeks, Vol-au-vent, ... See them all 534
Other recipes you may also like
Vanilla sugar
Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of your own vanilla sugar. August 12th 2018438 K 15 30 min.
Cocktails
Some cocktails recipe. May 8th 201193 K5 5 min.
Breton galettes (pancakes)
Of uniquely Breton origin, this is a buckwheat pancake on which you cook an egg with ham and cheese before folding it over. Easy and quick to make, it's an ideal answer to the question "what are we going to eat this evening?". February 21th 2011229 K 23.9 20 min.
Home-made terrine of foie gras
Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are, in order: de-veining the liver, seasoning and cooking. As usual, I have explained every stage of the recipe in full, with photos to help you. December 16th 20245.28 M 64.2 4 days 15 hours 50 min.
How to peel a fruit
Usually French chefs says "peler à vif", which means to completely peel the fruit (removing skin and core) and keep only the very best of the flesh. Here is a method for grapefruit, but it can be used for all the other citrus fruit, and many other fruits. February 21th 2011194 K4.3 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-10-12)
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.