Chicken Forestière
Chicken Forestière is made of butter-soft chicken breasts, in a sauce with garlic, herbs, and mushrooms, bathing in moonlight-pale cream.
- Prep time
- 5 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 1 tbsp olive oil
- 4 skinless boneless chicken breasts
- 2 tbsp butter (divided)
- 300 g 2 cups wild mushrooms (I used a mix of shiitake and oyster mushrooms)
- 2 clove garlic (sliced)
- Salt to taste
- 2 shallots (sliced)
- 2-3 sprigs tarragon, leaves only or thyme
- 2 tbsp flour
- 125 ml 1/2 cup dry white wine (or chicken stock + 1 tbsp apple cider vinegar)
- 250 ml 1 cup chicken stock
- 125 ml 1/2 cup double / heavy cream or creme fraiche
Instructions
- 1
Heat the olive oil in a large pan. Brown the chicken breasts, seasoned with salt, for 5 minutes on each side over medium heat. The chicken will not be cooked all the way through. Remove to a plate. Add 1 tablespoon of butter to the same pan and sauté the mushrooms over medium heat with sliced garlic for approximately 5 minutes, move the mushrooms to one side to free up some space on the pan, then another tablespoon of butter and sliced shallots.
- 2
Saute the shallots with tarragon for 2-3 minutes over low heat until tender. Then add 2 tablespoons of flour and mix to combine with the melted butter. Gradually pour in the white wine while stirring, then add in the chicken stock and double( heavy) cream or creme fraiche. Bring the sauce to a simmer, then reduce the heat to medium and let it simmer for a couple of minutes, which will allow the sauce to thicken slightly.
- 3
Return the chicken and mushrooms to the pan and simmer uncovered over low heat for 15 minutes until the chicken is done or put it in the oven at 180C/350F for 15 minutes. Taste and add more salt if needed.