Lille style chicken

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.
343K 58 4.5
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Last modified on: May 10th 2023

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For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
33 min.17 min.50 min.
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Step by step recipe

Stage 1 - 5 min.
Lille style chicken
Prepare 250 g button or field mushrooms, cut them into strips.

Stage 2 - 2 min.
Lille style chicken
Put in a bowl and sprinkle with juice of ½ lemon.

Stage 3 - 1 min.
Lille style chicken
Put a frying-pan over high heat, pour in 2 tablespoons olive oil.

Stage 4 - 2 min.
Lille style chicken
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.
Lille style chicken
After 2 minutes, remove from heat, salt, pepper, and pour into a strainer.

Leave to drain.

Stage 6 - 3 min.
Lille style chicken
Meanwhile, cut 4 chicken breasts into pieces.

Stage 7 - 2 min.
Lille style chicken
Put a frying-pan (notnon-stick) on medium heat, and pour in 3 tablespoons olive oil and 1 tablespoon butter.

Stage 8 - 1 min.
Lille style chicken
As soon as it sizzles, add chicken pieces.

Stage 9 - 15 min.
Lille style chicken
Cook on all sides, stirring occasionally.

Heat serving plates.

Stage 10 - 1 min.
Lille style chicken
When chicken pieces are golden brown, add 200 ml cream.

Stage 11 - 10 min.
Lille style chicken
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.
Lille style chicken
When sauce is thick enough (to your taste), add mushrooms, mix well. Cook a further one or two minutes and check seasoning.

Stage 13
Lille style chicken
Pour onto hot serving plates, and serve immediately.
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?
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!
Several days in the fridge, in a closed jar.
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
2,914 Kcal or 12,200 Kj214 gr24 gr218 gr
146 %82 %2 %33 %
Per 100 g
Energetic valueProteins CarbohydratesFats
182 Kcal or 762 Kj13 gr1 gr14 gr
9 %5 %<1 %2 %
Per person
Energetic valueProteins CarbohydratesFats
729 Kcal or 3,052 Kj54 gr6 gr55 gr
36 %21 %1 %8 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Milk
How much will it cost?
  • For 4 people : 16.23 €
  • Per person : 4.06 €

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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)
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