Chicken Perigord Style Recipes

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CHICKEN PERIGORD RECIPE

Provided by Toothfairy90

Number Of Ingredients 7



Chicken Perigord Recipe image

Steps:

  • In skillet over medium heat in 6 tbsp. Butter cook chicken pieces a few at a time until browned on all sides. Set aside chicken. In drippings add remaining 2 Tbsp butter and cook mushrooms until golden (5 minutes). Remove mushrooms with slotted spoon. Into drippings add flour and salt until blended. Gradually add in chicken broth and half and half stirring constantly until mixture is thickened. Place chicken and mushrooms in skillet, reduce heat to low, cover and simmer about 20 minutes.

1/2 cup butter
8 boneless chicken breasts
1/2 lb. sliced mushrooms
1/3 cup all purpose flour
1/4 tsp. Salt
1 13 3/4 oz. chicken broth
2 Tbsp. Half and half

CHICKEN PERIGORD-STYLE

This is a good recipe to use when you're having guests. You can serve it with mashed potatoes or noodles. I usually serve it with noodles and seldom have leftovers. From the Good Housekeeping Cookbook.

Provided by Julie in TX

Categories     Chicken Breast

Time 50m

Yield 8

Number Of Ingredients 7



Chicken Perigord-Style image

Steps:

  • About 1 hour before serving:.
  • Melt 6 tablespoons butter or margarine in 12
  • inch skillet or dutch oven over medium-high heat. Add chicken, a few pieces at a time, and cook until browned on all sides. Remove from pan.
  • In hot remaining 2 tablespoons butter or margarine, cook mushrooms until the mushrooms are golden.
  • This will take about 5 minutes.
  • With slotted spoon, remove mushrooms to small bowl.
  • Into drippings, over medium heat, stir flour and salt until blended.
  • Gradually stir in chicken broth and half & half and cook, stirring constantly, until mixture is thickened.
  • Place chicken and mushrooms in sauce.
  • Reduce heat to low, cover and simmer for 25 minutes or until chicken is fork-tender.

Nutrition Facts : Calories 409.2, Fat 18.5, SaturatedFat 9, Cholesterol 182.9, Sodium 611.2, Carbohydrate 5.3, Fiber 0.4, Sugar 0.7, Protein 52.8

1/2 cup butter or 1/2 cup margarine
8 whole boneless skinless chicken breasts
1/2 lb mushroom, sliced
1/3 cup all-purpose flour
1/4 teaspoon salt
1 (13 3/4 ounce) can chicken broth
2 tablespoons half-and-half

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