This elegant Poulet Aux Champignons features tender, pan-seared chicken breasts smothered in a rich, velvety sauce made from sautéed mushrooms, Dijon mustard, and sour cream. The combination of earthy mushrooms and tangy dairy creates a sophisticated flavor profile that is both comforting and refined. While traditionally a dinner staple, this recipe offers a luxurious twist for special brunches or weekend meals. The chicken stays moist thanks to a quick flour dredge, while the sauce thickens perfectly with a bit of stock and mustard. ItâÂÂs a simple yet impressive dish that brings a touch of Parisian bistro style to your home kitchen, perfect for pairing with roasted potatoes or crusty bread.
Poulet Aux Champignons
Description
This elegant Poulet Aux Champignons features tender, pan-seared chicken breasts smothered in a rich, velvety sauce made from saut&# 195;©ed mushrooms, Dijon mustard, and sour cream. The combination of earthy mushrooms and tangy dairy creates a sophisticated flavor profile that is both comforting and refined. While traditionally a dinner staple, this recipe offers a luxurious twist for special brunches or weekend meals. The chicken stays moist thanks to a quick flour dredge, while the sauce thickens perfectly with a bit of stock and mustard. ItâÂÂs a simple yet impressive dish that brings a touch of Parisian bistro style to your home kitchen, perfect for pairing with roasted potatoes or crusty bread.Ingredients
Directions
-
In a small bowl, whisk together 2 teaspoons of flour, sour cream, Dijon mustard, and 2 tablespoons of chicken stock until smooth. Set aside.
-
Place the remaining flour in a shallow dish. Season chicken breasts on both sides with salt, pepper, and dried thyme.
-
Dredge the chicken breasts in the seasoned flour, shaking off any excess.
-
In a large non-stick skillet, melt butter over medium-high heat.
-
Add the chicken breasts to the skillet and cook for 5-6 minutes per side, or until golden brown and cooked through.
-
Remove chicken from the skillet and keep warm on a plate.
-
In the same skillet, add sliced mushrooms and sauté for 3-4 minutes until softened and browned.
-
Pour in the remaining chicken stock and bring to a boil, scraping up any browned bits from the bottom of the pan. Simmer for 3 minutes.
-
Reduce heat to low. Whisk in the sour cream mixture prepared earlier.
-
Stir in chopped green onions and cook for another 2-3 minutes until the sauce thickens slightly.
-
Serve the chicken breasts topped with the mushroom sauce and garnish with fresh parsley.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 219.0kcal
- % Daily Value *
- Total Fat 9.1g14%
- Saturated Fat 3.0g15%
- Cholesterol 57.4mg20%
- Sodium 92.5mg4%
- Total Carbohydrate 12.6g5%
- Dietary Fiber 0.6g3%
- Sugars 0.5g
- Protein 18.3g37%
* 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
Ensure the chicken breasts are pounded to an even thickness for uniform cooking.
Use cremini or button mushrooms for the best texture and flavor.
Do not boil the sauce after adding the sour cream mixture to prevent curdling.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat.
