Breast of Chicken Perigourdine Revisited

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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Hot Crunchy Chicken Salad – Retro Recipe

 

Hot Crunchy Chicken Salad

Just like the ebb and flow of the ocean, food trends come and go over the years! Certain recipes rise to stardom for a time but then fall by the wayside, making way for newer recipes, often with more “sophisticated” ingredients, to move into the spotlight for their 15 minutes of fame! We all like to try a new recipe but that doesn’t mean that some of the older recipes don’t deserve a second look. One such recipe, in my opinion, is Hot Crunchy Chicken Salad. My friends always liked this dish, too!

Recipes for Hot Crunchy Chicken Salad may be found in many older southern cookbooks. The version I prefer is from Southern Living 1983 Annual Recipes Cookbook. I don’t really know if this recipe was popular in other parts of the country but it was well-liked in my neck of the woods!

This recipe for Hot Crunchy Chicken Salad is unique because the chicken salad is served hot, not cold as   chicken salad is traditionally served. Another unique feature of this recipe is the topping of crushed potato chips. (I don’t know of another recipe, off the top of my head, that uses potato chips in a baked casserole dish.)

I love crunchy foods and three ingredients contribute to the crunchiness of this recipe: almonds, celery and potato chips. The shredded Cheddar cheese layer just below the crushed potato chips adds even more flavor.

The Recipe

Hot Crunchy Chicken Salad
Serves 6
A unique chicken salad served hot. The crunchiness is provided by celery, almonds and a topping of crushed potato chips!
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Cook Time
25 min
Cook Time
25 min
Ingredients
  1. 2 cups diced cooked chicken
  2. 1 1/2 cups diced celery
  3. 1/2 cup slivered almonds
  4. 2 hard-cooked eggs, chopped
  5. 1 tablespoon chopped onion
  6. 1 cup mayonnaise
  7. 1 1/2 teaspoons lemon zest
  8. 2 teaspoons lemon juice
  9. 1/2 teaspoon pepper
  10. 1 1/2 cups shredded Cheddar cheese
  11. 1 1/2 cups crushed potato chips
Instructions
  1. Combine first 9 ingredients in a large bowl; mix well.
  2. Spoon chicken mixture into a lightly greased shallow 2-quart casserole; sprinkle with cheese, and top with crushed potato chips.
  3. Bake at 375 degrees F. for 25 minutes.
Notes
  1. I added 1 teaspoon celery seed to this recipe because I always add it to chicken salad.
SILVER FOODIE http://www.silverfoodie.com/

This recipe would be great served at brunch, lunch or at a light supper with just a salad or vegetable side. If you’d prefer a lighter version of Hot Crunchy Chicken Salad you could switch out the mayonnaise for some Greek yogurt. Be sure to make this dish your own by adding or changing any ingredients you choose! I added 1 teaspoon celery seed to this recipe because I always put it in regular chicken salad. Diced pimentos could also be added for an additional layer of flavor.

Tasty Tip: How to Make Hard Boiled Eggs

The recipe for Hot Crunchy Chicken Salad includes 2 hard boiled eggs. I’d like to share the way I cook hard boiled eggs with you because this way the eggs come out great every time, without those dreaded green rings around the yolk!

First fill a pan about half full of water. Bring the water to a boil. Add the eggs to the boiling water and immediately turn the cooking temperature down to Low. Next cover the pan with a lid and set the timer for 20 minutes. As soon as the timer sounds, uncover the pan, pour the hot water off the eggs and cover the eggs with cold water. Start peeling the eggs as soon as possible, continuing to run cold water over them. If you prepared a large number of eggs it may be advantageous to add some ice to the cold water. Peel the eggs starting at the larger end which has an air pocket and the eggs will peel much easier.

In Conclusion

Retro recipes can be delightful and fun to make! I hope you enjoyed our trip to the past via Hot Crunchy Chicken Salad and perhaps learned how to make hard boiled eggs without green rings around the yolk!

What’s your favorite Retro Recipe?

Remember to Savor the Flavor!

Janet

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