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.


★★★★★ 2 votes

25 Min
35 Min


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  • 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

How to Make Chicken Parisienne


  1. 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.
  2. 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.
  3. 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.

Printable Recipe Card

About Chicken Parisienne

Course/Dish: Chicken, Pasta
Hashtag: #mushrooms

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