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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.

361 K 4.4/5 (59 reviews)

50 min.

Easy

16.25 €

4 people

9 Ingredients

Last modified on: May 10^th 2023

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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

Change to the quantities for:

2 people 4 people 8 people 12 people

Change measures:

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Times for this recipe

Preparation: 35 min.

Cooking: 20 min.

All in all: 50 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.

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 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Milk

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