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Poulet Au Champignon-Perdue

Poulet Au Champignon-Perdue recipe image
This elegant yet simple skillet dish combines tender pre-cooked chicken with earthy fresh mushrooms and aromatic tarragon. The addition of bacon adds a savory depth, while a splash of brandy creates a rich, glossy sauce that coats every bite. Perfect for a quick weeknight dinner or a light lunch, it brings a touch of French bistro flair to your table without requiring hours of preparation. The combination of textures&# 226;ÂÂcrisp bacon, soft mushrooms, and tender chickenâÂÂmakes for a satisfying meal that feels indulgent but remains relatively light.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 59.8
Description
This elegant yet simple skillet dish combines tender pre-cooked chicken with earthy fresh mushrooms and aromatic tarragon. The addition of bacon adds a savory depth, while a splash of brandy creates a rich, glossy sauce that coats every bite. Perfect for a quick weeknight dinner or a light lunch, it brings a touch of French bistro flair to your table without requiring hours of preparation. The combination of textures&# 226;ÂÂcrisp bacon, soft mushrooms, and tender chickenâÂÂmakes for a satisfying meal that feels indulgent but remains relatively light.
Ingredients
  • 1 Perdue Chicken,cooked --
Directions
  1. 1
    Melt 1 tablespoon of butter or margarine in a large frying pan over medium heat.
  2. 2
    Add 1 slice of bacon, cut into small pieces, and fry until lightly browned and crispy.
  3. 3
    Add the cooked chicken, 2 oz of chopped fresh mushrooms, and 1 chopped onion to the pan.
  4. 4
    Season with 2 teaspoons of salt and 1/4 teaspoon of pepper, then sauté until the vegetables are softened and lightly browned.
  5. 5
    Sprinkle 1 teaspoon of flour over the mixture and stir constantly for one minute to cook off the raw flour taste.
  6. 6
    Gradually add 2 tablespoons of chicken stock or water, stirring continuously to create a smooth sauce.
  7. 7
    Pour in 1 tablespoon of brandy and stir well to combine.
  8. 8
    Stir in 1 tablespoon of chopped tarragon leaves and cook for another minute until heated through.
  9. 9
    Serve immediately while hot.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 59.8kcal
% Daily Value *
Total Fat 3.0g5%
Saturated Fat 0.8g4%
Cholesterol 22.2mg8%
Sodium 20.5mg1%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 6.8g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, use fresh tarragon if available, as dried tarragon has a significantly milder flavor. If using dried, reduce the amount to 1/2 teaspoon.

Ensure the brandy is added off the direct heat or at the very end to prevent the alcohol from evaporating too quickly, preserving its flavor profile.

This dish pairs beautifully with steamed rice, mashed potatoes, or crusty bread to soak up the savory sauce.

Keywords: chicken, mushrooms, tarragon, brandy, bacon, french, skillet, dinner, easy, quick, comfort food, pan-fried
Read it online: https://www.chefs-mate.com/recipe/poulet-au-champignon-perdue/