Chicken Parisienne

Annamaria Settanni McDonald


This is a stick to your bones meal. Flavorful and creamy! I love it so much and try to make it when I can.

pinch tips: How to Freeze Fish, Meat & Poultry





25 Min


35 Min


1 Tbsp
1 1/2 c
chopped onion
2 tsp
finely chopped fresh sage
1 1/4 tsp
teaspoons salt, divided
1/4 tsp
freshly ground black pepper, divided
8 oz
chopped mushrooms, i use portabello
1/4 c
all purpose flour
1 tsp
1 lb
boneless skinless chicken breasts
1 Tbsp
olive oil
1/2 c
chicken broth
2 Tbsp
1 c
sour cream
1 Tbsp
5 c
pasta of choice, i love spaetzles
1/4 c
chopped fresh flat leaf parsley

Directions Step-By-Step

Melt butter in a large nonstick skillet over medium-high heat. Add onion; sauté 5 minutes or until tender. Add sage, 1/4 teaspoon salt, 1/8 teaspoon pepper, and mushrooms; sauté 5 minutes or until mushrooms begin to brown. Spoon mixture into a large bowl.
Combine 1/4 cup flour and paprika in a shallow dish. Cut each chicken breast half in half lengthwise; cut crosswise into 1/4-inch strips. Dredge chicken strips in flour mixture; shake off the excess flour mixture. Heat oil in pan over medium-high heat. Add chicken; sprinkle with 1/4 teaspoon salt and the remaining 1/8 teaspoon pepper. Sauté 4 minutes or until chicken is done. Add chicken to mushroom mixture.
Add broth and sherry to pan, scraping pan to loosen browned bits. Reduce heat to medium-low. Place sour cream in a small bowl; sprinkle with 1 tablespoon flour. Stir with a whisk until combined. Stir sour cream mixture and remaining 3/4 teaspoon salt into broth mixture. Stir in chicken mixture; cook 1 minute or until thoroughly heated. Add noodles and parsley; stir well to combine.

About this Recipe

Course/Dish: Chicken, Pasta
Hashtag: #mushrooms