chicken parisienne

(2 ratings)
Recipe by
Annamaria Settanni McDonald
Brooklyn, OH

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 ratings)
yield 4 -6
prep time 25 Min
cook time 35 Min

Ingredients For chicken parisienne

  • 1 Tbsp
    butter
  • 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
    paprika
  • 1 lb
    boneless skinless chicken breasts
  • 1 Tbsp
    olive oil
  • 1/2 c
    chicken broth
  • 2 Tbsp
    sherry
  • 1 c
    sour cream
  • 1 Tbsp
    flour
  • 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.

Categories & Tags for Chicken Parisienne:

ADVERTISEMENT