Lille style chicken

Step by step recipe:

  1. 15 min.Lille style chicken : Photo of step #1
    Prepare 250 g button or field mushrooms: cut off and discard stalks, then peel caps.
  2. 5 min.Lille style chicken : Photo of step #2
    Slice.
  3. 2 min.Lille style chicken : Photo of step #3
    Put in a bowl and sprinkle with juice of ½ lemon.
  4. 1 min.Lille style chicken : Photo of step #4
    Put a frying-pan over high heat, pour in 2 tablespoons olive oil.
  5. 2 min.Lille style chicken : Photo of step #5
    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".
  6. 5 min.Lille style chicken : Photo of step #6
    After 2 minutes, remove from heat, salt, pepper, and pour into a strainer.

    Leave to drain.
  7. 3 min.Lille style chicken : Photo of step #7
    Meanwhile, cut 4 chicken breasts into pieces.
  8. 2 min.Lille style chicken : Photo of step #8
    Put a frying-pan (notnon-stick) on medium heat, and pour in 3 tablespoons olive oil and 1 tablespoon butter.
  9. 1 min.Lille style chicken : Photo of step #9
    As soon as it sizzles, add chicken pieces.
  10. 15 min.Lille style chicken : Photo of step #10
    Cook on all sides, stirring occasionally.

    Heat serving plates.
  11. 1 min.Lille style chicken : Photo of step #11
    When chicken pieces are golden brown, add 200 ml cream.
  12. 10 min.Lille style chicken : Photo of step #12
    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.
  13. 3 min.Lille style chicken : Photo of step #13
    When sauce is thick enough (to your taste), add mushrooms, mix well. Cook a further one or two minutes and check seasoning.
  14. Lille style chicken : Photo of step #14
    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 for 9 € 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!
[Photo of step #And to drink?]

Source:

Home made

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