This is a wonderful classic French white wine sauce used in a classic dish “Poulet aux Champignons avec une Sauce au Vin Blanc”. My husband LOVES French bistro food, and, because the apple doesn’t fall far from the tree, I made this dish when his parents were visiting recently. 🙂 This recipe was adapted from The Little Paris Kitchen: 120 Simple but Classic French Recipes by Rachel Khoo. I modified the recipe by cooking the chicken in the tasty sauce and by adding leeks and green beans for color and flavor. We ate it with roasted asparagus and roasted potatoes on the side, but it would be nice served over rice or pasta as well. The sauce could also be served over fish, steamed vegetables or boiled potatoes.
Yield: Serves 6 to 8
For the Sauce:
- 3 T butter
- 6 T all-purpose flour
- 3 cups chicken stock, lukewarm
- 3/4 cup dry white wine
- 6 T heavy cream
- 1 1/2 tsp lemon juice
- coarse salt and freshly ground black pepper
For the chicken:
- 2 T olive oil
- 2 lb chicken breasts (approximately 4 boneless, skinless), cut into strips or chunks
- 10 oz button mushrooms, brushed, sliced
- 2 leeks, cut into half moons and washed
- 1 cup fresh green beans, optional
- handful of fresh dill, parsley, and/or tarragon
- Brown the chicken. In a large skillet, heat the oil over medium-high. Generously sprinkle the chicken breast pieces with salt on both sides and lay them into the pan in a single layer. When browned underneath, about 2 minutes, flip them over and reduce the heat to medium. Cook on the other side until browned and medium-rare (a little slit in the thickest part will reveal a rosy interior), 2 to 3 minutes more, depending on the size of the slices or chunks. Transfer to a plate.
- In the pan used for the chicken, brown the mushrooms and leeks, adding more oil if necessary. Transfer to a plate.
- Make the sauce. Melt the butter in a large pan over medium heat. Add the flour and beat until you have a smooth paste (roux). (I have a flat whisk which is wonderful to use for this application.) Continue to beat until the roux begins to have a golden color. Take off the heat and gradually add the warm stock, whisking constantly.
- Place the pan back over medium heat and simmer gently for 10 to 15 minutes, whisking frequently to ensure none of the sauce burns on the bottom of the pan. If the sauce becomes too thick, whisk in a little more stock.
- Add the wine and continue simmering for 10 to 15 minutes, until desired consistency is achieved.
- Add the chicken and green beans to the sauce and continue cooking for several minutes, until chicken is cooked through and beans are still crisp but cooked.
- Take off the heat and whisk in the cream and lemon juice. Taste for salt and pepper. Stir in the mushrooms and leeks.
- To serve, sprinkle with fresh herbs.
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