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 MonthBreast 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

 

The Recipe

Breast of Chicken Perigourdine
Serves 8
Chicken breast and fresh mushrooms covered in a velvety smooth and creamy sauce flavored with sherry.
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Ingredients
  1. 8 boneless, skinless chicken breasts
  2. 1/2 cup butter
  3. 8 large mushrooms, sliced
  4. 1/4 teaspoon salt
  5. 1/3 cup all-purpose flour
  6. 1 (14-oz.) can chicken broth
  7. 2 tablespoons light cream
  8. 2 tablespoons sherry (optional)
Instructions
  1. 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.
  2. Add 2 more tablespoons butter to the skillet, over medium heat, cook mushrooms until golden; remove with slotted spoon to platter.
  3. Into drippings, stir salt and flour until blended.
  4. Stir in chicken broth and cream; cook, stirring over medium heat until thickened and smooth.
  5. Place chicken and mushrooms in sauce, cover and simmer 20 minutes or until chicken is tender.
  6. Stir in sherry, if using, a few minutes prior to serving.
Notes
  1. Serve with rice, wild rice, noodles or other pasta.
Adapted from Janice Carlton
Adapted from Janice Carlton
SILVER FOODIE http://www.silverfoodie.com/

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!


Janet

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Comments

Breast of Chicken Perigourdine Revisited — 22 Comments

  1. AH – anything with mushrooms!! Thanks for sharing on the What?s for Dinner link up

  2. Hi Helen, You sound like my husband – he loves mushrooms! Thanks for your comments and visit! Happy Labor Day! Blessings, Janet

  3. Oh… I love this… mushrooms, yum!!! Thanks for sharing at Dishing It & Digging It! We enjoy your creativity each week! ?

  4. Hi Lori, Thanks for your enthusiastic comments! I hope you enjoy the recipe! Thanks for hosting Dishing It & Digging It! See you next time! Blessings, Janet

  5. My family would LOVE this–butter and mushrooms is a great combo! Thanks for linking up at Tasty Tuesdays this week ?

  6. Hi Gina, I hope your family gets to try this dish soon and that they enjoy it! Thanks for hosting Tasty Tuesdays! Blessings, Janet

  7. [email protected] on said:

    Your chicken recipe sounds delish. I love cooking with fresh mushrooms. Thank you so much for sharing your recipe with us at Snickerdoodle.

  8. Hi Sharon, Glad you like this recipe! I appreciate your kind comments and visit! Thanks for hosting Snickerdoodle Sundays! Blessings, Janet

  9. Looks delicious!
    Thanks for partying with us at the Merry Monday link party!
    We hope to see you again next week!
    Kate | TheOrganizedDream.com

  10. This recipe looks delicious with a rich, creamy sauce! I bet the mushrooms add wonderful flavor too. ?

  11. Hi Kate, Thanks for your kind comments and visit! Thanks also for hosting Merry Monday link party! See you there! Blessings, Janet

  12. Hi CJ, I agree with all you said! Thanks for your kind comments and for stopping by! Thanks also for hosting Inspire Me Mondays! Blessings, Janet

  13. The sauce sounds wonderful in this chicken recipe and reminds me of Chicken Marsala which I love. Thanks for sharing with Fiesta Friday.

  14. Hi Judi, I guess it’s Chicken Marsala minus the marsala! ? They do seem somewhat similar. Thanks for stopping by and for your kind comments! Blessings, Janet

  15. Your Breast of Chicken Perigourdine looks delicious! Thanks so much for sharing with us at Full Plate Thursday and have a great weekend!
    Miz Helen

  16. Wow, this is something I had not heard of! Thanks for linking up!

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