chicken parisienne
(2 ratings)
This is a stick to your bones meal. Flavorful and creamy! I love it so much and try to make it when I can.
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(2 ratings)
yield
4 -6
prep time
25 Min
cook time
35 Min
Ingredients For chicken parisienne
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1 Tbspbutter
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1 1/2 cchopped onion
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2 tspfinely chopped fresh sage
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1 1/4 tspteaspoons salt, divided
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1/4 tspfreshly ground black pepper, divided
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8 ozchopped mushrooms, i use portabello
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1/4 call purpose flour
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1 tsppaprika
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1 lbboneless skinless chicken breasts
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1 Tbspolive oil
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1/2 cchicken broth
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2 Tbspsherry
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1 csour cream
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1 Tbspflour
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5 cpasta of choice, i love spaetzles
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1/4 cchopped fresh flat leaf parsley
How To Make chicken parisienne
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1Melt 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.
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2Combine 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.
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3Add 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.
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