Poulet aux Champignons (Chicken with Mushrooms)

After visiting Andrew’s family in France this summer, we have been trying to do French Fridays.  On French Fridays we speak French, eat French food and watch a French movie.  It’s a fun way for me to practice speaking and understanding French and an excuse to make delicious food.  Together, Andrew and I cooked Poulet aux Champignons avec une sauce au vin blanc (Mushroom chicken with a white wine sauce) from The Little Paris Kitchen cookbook.  To make it a little bit healthier I substituted Greek yogurt heavy cream.  It cuts calories and adds a little tangyness.  We served it over whole wheat farfalle pasta.  It was so tasty! After dinner we watched our all time favorite movie The Intouchables. If you haven’t seen it before I highly recommend it.

P.S. You can see my posts from France here: countryside, countryside 2, belle vie, au marché, au revior.


Poulet aux Champignons avec une sauce au vin blanc (The Little Paris Kitchen by Rachel Khoo)
2 tbsp butter
1/4 cup all purpose flour
2 cups chicken stock
1/3 cup dry white wine
4 tbsp heavy cream (I used nonfat Greek yogurt)
1 tsp lemon juice
salt and pepper

2 tbsp butter
1 lb chicken or turkey breast, cut into chunks
8 oz button mushrooms, sliced
a handful of finely chopped tarragon or parsley (I like tarragon)

(I used whole wheat farfalle pasta, but you can use any other pasta or rice)

To make the sauce:
Melt the butter in a large pan over medium heat. Add the flour and beat hard until you have a smooth paste (roux). Continue to beat until the roux begins to have a golden color. Take off the heat and gradually add the stock, whisking constantly.

Place the pan back over medium heat and simmer gently for 10 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 minutes, then take of the heat and whisk in the cream (or Greek yogurt) and lemon juice. Taste for salt and pepper.

While the sauce is simmering, melt the butter in a large frying pan until sizzling, add the chicken and fry for a few minutes until golden. Add the mushrooms and fry for another 5 minutes or until the chicken is cooked through.

To serve mix the sauce with the chicken and mushrooms (serve over pasta/rice) and sprinkle with some fresh tarragon.





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