An unmissable French classic: golden, tender, and juicy chicken breasts pan-seared to perfection and finished with a delicate white wine and mushroom sauce. This accessible and flavorful recipe will delight the whole family in less than 30 minutes.
⏱️30 min
📊Easy
👥4 servings
🍽️Main
quickbudget-friendlyfamily
Ingredients
4 pièceschicken breasts
30 gbutter
2 cuillères à soupeolive oil
250 gbutton mushrooms
2 piècesshallot
150 mldry white wine
100 mlcrème fraîche
1 pincéesalt
1 pincéepepper
2 brinsfresh thyme
Instructions
1PREPARING THE INGREDIENTS: Remove the chicken breasts from the refrigerator 15 minutes before cooking to bring them to room temperature, ensuring even cooking. Pat them dry gently with paper towels, then season generously with salt and pepper on both sides. Clean the mushrooms with a damp cloth and slice them thinly. Peel and mince the shallots finely. This preparation allows you to cook without interruption.
2SEARING THE CHICKEN: Heat the olive oil and 15 g of butter in a large skillet over medium-high heat until the butter foams lightly. Gently place the chicken breasts in the pan and cook for 6-7 minutes without disturbing them to achieve a beautiful golden crust. Flip them over and continue cooking for 5-6 minutes until cooked through (the juices should run clear). Transfer them to a plate.
3PREPARING THE SAUCE: In the same skillet with the cooking juices, add the remaining butter and minced shallots. Let them soften gently for 2 minutes, stirring regularly. Add the sliced mushrooms and sauté for 3-4 minutes until they release their moisture and begin to lightly brown.
4DEGLAZING WITH WHITE WINE: Pour the white wine into the skillet and scrape the bottom well with a wooden spoon to dissolve all the caramelized cooking juices from the chicken. Let the wine reduce by half, about 3-4 minutes, to concentrate the flavors and burn off the alcohol.
5FINISHING THE SAUCE: Lower the heat to medium-low, pour in the crème fraîche while stirring continuously until you achieve a smooth and homogeneous sauce. Add the fresh thyme sprigs and let simmer for 2 minutes. Taste and adjust the seasoning if necessary. The sauce should be creamy and coat the chicken delicately.
6PLATING AND SERVING: Return the chicken breasts to the skillet and generously coat them with sauce. Warm through for 1-2 minutes over low heat. Plate the chicken with the mushrooms and sauce, garnishing with a fresh thyme leaf. Serve immediately with white rice or fresh pasta to fully enjoy this delicious sauce.