A few years ago whilst eating lunch in Bordeaux we had one of those great dishes that tasted like someone’s home cooking – no surprise as the waiter informed us that chicken poulette was a family weeknight staple and a dish frequently served to school children in France. If only our kids ate this well at school, or were adventurous enough to eat this many mushrooms for that matter!
The rich mushroom and parsley sauce is the accomplished by the addition of a liaison, or combination of egg yolk and cream. You could reduce the fat of this recipe by reducing the quantity of cream and skipping the yolk entirely, but I like it just the way it is.
Chicken Poulette Recipe(serves 2)
1. Heat a large skillet to medium high heat. Slice the chicken breasts in half so you have four small cutlets. Pat the chicken dry and sprinkle with salt and pepper.
2. Add the oil and butter to the skillet, and once the butter has stopped foaming add the chicken. Brown chicken on both sides and remove to a plate.
3. Add the mushrooms to the pan and shake to cover in the fat. Allow to brown before stirring, brown on all sides and remove from pan. You can place with the chicken.
4. Reduce heat to medium low and add the onion. Sweat until soft.
5. Stir in the flour, cook for 3 minutes and turn up the heat back to medium. Slowly whisk in the chicken stock and bring mixture to a simmer.
6. Return the chicken and mushrooms to the pan along with the parsley. Simmer, stirring occasionally until chicken is cooked through.
7. Reduce heat to low. Whisk together the egg yolk and cream and slowly whisk into the sauce. Taste and season with salt, pepper and lemon juice. Serve hot.