A Recipe Revisited
Breast of Chicken Perigourdine is a delightful dish featuring chicken breasts and fresh mushrooms cooked in and covered by a velvety smooth and creamy sauce flavored with sherry. One of my best friends, Janice Carlton, gave me this recipe some years ago, after she made it for me at dinner at her house and I enjoyed it so much!
But before we discuss the recipe I have to say “Welcome September!” Since school always started in September (or the end of August) it always seemed to me to be the “New Year,” much more so than a cold day in January! It seemed that September was the time of new beginnings with new teachers, new courses to study and perhaps even a new school! As a Southerner, September brings hope of some cooler weather, too! As the peak month of hurricane season let’s hope this September is uneventful!
September is National Chicken Month and National Mushroom Month. Breast of Chicken Perigourdine is a recipe that fits into both categories easily. It’s also National Rice Month so if this dish is served with rice another category is covered!
To celebrate the arrival of September I’d like to share with you this company-worthy recipe for Breast of Chicken Perigourdine. Just follow the four steps below for the preparation of Breast of Chicken Perigourdine.
Four Steps to Prep Breast of Chicken Perigourdine
- Use a large skillet or Dutch oven with a lid or cover of some kind. The first step is to melt butter in the skillet or Dutch oven over medium heat and brown the chicken breasts on both sides. Remove the chicken breasts from the pan and set aside.
- Add another tablespoon of butter to the skillet or Dutch oven and cook the mushrooms until they are golden. Remove the mushrooms from the pan and set aside.
- Into the drippings left in the skillet or Dutch oven, stir salt and flour until well blended. Stir in chicken broth and cream. Stir mixture over medium heat until it is thickened and smooth.
- Return chicken breasts and mushrooms to the sauce, cover and simmer for 20 minutes more or until chicken is tender and fully cooked. Add sherry, if using, just a few minutes before serving.
- 8 boneless, skinless chicken breasts
- 1/2 cup butter
- 8 large mushrooms, sliced
- 1/4 teaspoon salt
- 1/3 cup all-purpose flour
- 1 (14-oz.) can chicken broth
- 2 tablespoons light cream
- 2 tablespoons sherry (optional)
- In a large skillet or Dutch oven over medium high heat, in 6 tablespoons melted butter, brown chicken breasts on both sides. Place chicken on a warm platter and set aside.
- Add 2 more tablespoons butter to the skillet, over medium heat, cook mushrooms until golden; remove with slotted spoon to platter.
- Into drippings, stir salt and flour until blended.
- Stir in chicken broth and cream; cook, stirring over medium heat until thickened and smooth.
- Place chicken and mushrooms in sauce, cover and simmer 20 minutes or until chicken is tender.
- Stir in sherry, if using, a few minutes prior to serving.
- Serve with rice, wild rice, noodles or other pasta.
This recipe can be cut down easily from 8 servings to a smaller amount although the gravy is so good that you may want to make the entire amount! The quality of this dish is not affected if the amount of butter used is less than what is specified in the recipe. If you don’t wish to use sherry for flavoring, a tablespoon of lemon juice would be a great substitution.
A Good Friend
A truly good friend is hard to find but I have one in my friend Janice who gave me this recipe! We no longer live in the same town so we don’t see each other very often anymore. When we do get together we just start talking like we’ve seen each other all the time. I hope you have such a friend! There’s a photo below of us having lunch together in July.
If you enjoy the combination of chicken and mushrooms, please check out my recipe for Chicken Paprika by clicking here.
Happy September and Happy Fall!
Remember to Savor the Flavor!
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