RCI-MT.004.0131.001
Chicken à la Bonne Femme
Makes 6 servings.
Prep5 min
Cook10 min
Total15 min
Servings4
Difficultyadvanced
Ingredients
- chicken breasts3 unitsplit in half (about 2½ pounds)
- ½ teaspoon
- ¼ teaspoon
- 2 tablespoons
- ½ cup
- x 4 ounce can sliced mushrooms (drain; reserve liquid)1 unit
- garlic2 clovesminced
- 3 tablespoons
- ¼ cup
- 1½ cups
- ½ cup
- ½ cup
- ½ cup
- 3 cups
- 1 unit
Method
1
Pat the chicken breast halves dry with paper towels, then season both sides with salt and ground black pepper.
2
Heat butter or margarine in a large skillet over medium-high heat until foaming, then add the seasoned chicken breasts and brown on both sides until golden, about 4-5 minutes per side.
9 minutes
3
Transfer the browned chicken to a plate and set aside, keeping any accumulated juices in the skillet.
4
In the same skillet, add the chopped onion and cook over medium heat for 2-3 minutes until softened.
3 minutes
5
Add the minced garlic and drained mushrooms to the skillet, stirring and cooking for 1 minute until fragrant.
6
Sprinkle flour over the mixture and stir constantly for 1 minute to create a roux.
7
Add the tomato paste and stir to combine with the flour and vegetables, cooking for 30 seconds.
8
Pour in the chicken broth, dry white wine, brandy, and the reserved mushroom liquid, stirring to ensure the flour is fully incorporated and no lumps remain.
9
Return the chicken breasts to the skillet, nestling them into the sauce, then bring the mixture to a simmer over medium heat.
1 minutes
10
Reduce heat to medium-low and simmer, partially covered, for 25-30 minutes until the chicken is cooked through and tender.
28 minutes
11
Remove the skillet from heat and stir in the sour cream until fully incorporated, being careful not to curdle the sauce with residual heat.
12
Divide the hot cooked rice among four serving plates, top each portion with a chicken breast half and sauce, then garnish with fresh parsley if desired before serving.