Chicken Lucien Recipe

Name: Chicken Lucien
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 boneless chicken thighs,skinned; salt and pepper to taste; 1 tablespoon butter; 2 tablespoons flour; 1 teaspoon prepared Dijon mustard; 1/8 teaspoon Worcestershire sauce; 1/2 cup Riesling wine; 1/2 cup chicken broth; generous pinch dried tarragon; 3 tablespoons extra virgin olive oil; 1/2 cup carrots, julienne cut, very fine; 1/2 cup celery, julienne cut; 1/2 cup thinly sliced leek; 1/2 cup fat free half-and-half; 10 oz angel hair pasta

Servings: persons

3 boneless chicken thighs,skinned
salt and pepper to taste
1 tablespoon butter
2 tablespoons flour
1 teaspoon prepared Dijon mustard
1/8 teaspoon Worcestershire sauce
1/2 cup Riesling wine
1/2 cup chicken broth
generous pinch dried tarragon
3 tablespoons extra virgin olive oil
1/2 cup carrots, julienne cut, very fine
1/2 cup celery, julienne cut
1/2 cup thinly sliced leek
1/2 cup fat free half-and-half
10 oz angel hair pasta

1
Melt butter in saucepan over very low heat. Stir in mustard and Worcestershire sauce. Whisk in flour - you should end up with a thick paste. Whisk in wine, increasing heat to medium low, until reduced to one half the volume, and smooth. Stir in chicken broth and tarragon, and cook over low heat, stirring frequently, for 30 minutes. Meanwhile, heat 2 tablespoons olive oil in a skillet, salt and pepper chicken on both sides, then brown pieces on both sides until golden, set aside. Add the remaining olive oil to the skillet and cook celery, carrots, and leek until just barely tender. Put chicken back in skillet and smother with the vegetables, cooking on low for 15 minutes. Cook pasta according to package directions (may keep chicken and veggie mixture warm in low oven if needed). Add half-and-half to the sauce and bring just to a boil, stirring constantly, then remove. Drain pasta and place on warmed platter. Arrange chicken and vegetables over the pasta, then pour sauce over all.

615

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 boneless chicken thighs,skinned, salt and pepper to taste, 1 tablespoon butter, 2 tablespoons flour, and more.

Yes, Chicken Lucien falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Lucien

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions