Poulet Forestieres Recipe

Name: Poulet Forestieres
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons flour; salt and pepper, to taste; 2 boneless skinless chicken breasts or 3 boneless chicken thighs, cut in half; 2 teaspoons vegetable oil; 1 teaspoon butter; 2 slices applewood smoked bacon, cut into small pieces or 1/2 cup ham, diced very small; 2 tablespoons shallots or 2 tablespoons onions, minced; 2 cups sliced mushrooms (chanterelles, morels and porcini); 2 cups reduced-sodium chicken broth; 1/2 cup dry white wine; 1 fluid ounce glass cognac; 1 tablespoon fresh parsley or 1 tablespoon fresh chives; 1/2 cup whipping cream; 1 medium potato, peeled (use Yukon Gold potato); 1 tablespoon butter, melted; 1 1/2 teaspoons milk; 1/4 cup fresh sage, chopped

Servings: persons

3 tablespoons flour
salt and pepper, to taste
2 boneless skinless chicken breasts or 3 boneless chicken thighs, cut in half
2 teaspoons vegetable oil
1 teaspoon butter
2 slices applewood smoked bacon, cut into small pieces or 1/2 cup ham, diced very small
2 tablespoons shallots or 2 tablespoons onions, minced
2 cups sliced mushrooms (chanterelles, morels and porcini)
2 cups reduced-sodium chicken broth
1/2 cup dry white wine
1 fluid ounce glass cognac
1 tablespoon fresh parsley or 1 tablespoon fresh chives
1/2 cup whipping cream
1 medium potato, peeled (use Yukon Gold potato)
1 tablespoon butter, melted
1 1/2 teaspoons milk
1/4 cup fresh sage, chopped

1
Combine 2 tablespoons flour, 1/4 teaspoon salt and 1/4 teaspoon pepper in shallow dish. Dredge chicken breasts in flour mixture. Heat 2 teaspoons oil in a non-stick pan over medium heat. Add chicken and cook for 3-4 minutes per side, or until golden on outside and no longer pink inside. Remove and keep warm.
2
Add 1 teaspoon butter to the pan. Add bacon/ham pieces as well as the shallots or onions and cook, stirring for 5 minutes. Add mushrooms and saute for 5 minutes or until softened and browned. Add remaining 1 tablespoon flour and cook, stirring for 30 seconds.
3
Pour in stock, wine and cognac and bring to boil, stirring. Cook 5 minutes or until slightly thickened. Reduce heat to low, stir in parsley or chives and whipping cream. Season and return chicken to pan and simmer until mashed potatoes are ready to plate, stirring occasionally.
4
While chicken is simmering, place the potato in a pan of cold water, boil then simmer until you can pierce with a fork. Drain. Using a potato masher, slowly add the butter, milk and sage and mix until smooth and creamy. You may not need all of the butter or milk, depending on your potato and how it mashes.
5
Put a dollop of mashed potato in the centre of each plate and arrange the chicken around it. Pour the sauce over and serve.

609

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: 3 tablespoons flour, salt and pepper, to taste, 2 boneless skinless chicken breasts or 3 boneless chicken thighs, cut in half, 2 teaspoons vegetable oil, and more.

Yes, Poulet Forestieres falls under the Soups & Stews 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.

Poulet Forestieres

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