Chicken Perigord Style
Elevate your dinner table with the luxurious flavors of Chicken Perigord Style, a French-inspired dish that combines tender chicken breasts with a rich, velvety mushroom-truffle sauce. Sear the chicken to golden perfection, then simmer it gently in a creamy blend of white wine, chicken stock, and heavy cream for unmatched depth of flavor. Infused with finely grated black truffles and sautéed cremini mushrooms, this recipe exudes elegance and indulgence. Delicate shallots, garlic, and a sprinkle of fresh parsley add aromatic layers to the sauce, while the final presentation pairs beautifully with mashed potatoes, rice, or crusty bread. Perfect for special occasions or when you're craving a gourmet touch, this dish is ready in under an hour, making it a luxurious yet approachable option for any home cook.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 3 tablespoons Butter
- 1 tablespoon Olive oil
- 2 large Shallots, finely chopped
- 3 cloves Garlic cloves, minced
- 250 grams Mushrooms, thinly sliced (preferably cremini or button)
- 10 grams Black truffle, finely grated or thinly shaved
- 1 cup Dry white wine
- 1 cup Chicken stock
- 1 cup Heavy cream
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Season the chicken breasts evenly with salt and black pepper.
In a large skillet, heat 2 tablespoons of butter and the olive oil over medium heat. Once the butter melts and the pan is hot, add the chicken breasts. Sear on both sides until golden brown, about 3-4 minutes per side. Remove the chicken and set aside.
In the same skillet, add the remaining tablespoon of butter. Add the finely chopped shallots and sauté for 2 minutes until softened.
Add the minced garlic and sliced mushrooms to the skillet. Cook for 5-6 minutes until the mushrooms release their moisture and begin to brown.
Pour the white wine into the pan to deglaze, scraping up any browned bits from the bottom. Let the wine reduce by half, which should take about 3-4 minutes.
Stir in the chicken stock and heavy cream. Return the chicken breasts to the skillet, spooning some of the sauce over them.
Reduce the heat to low, cover the skillet, and let the chicken simmer gently for 15-20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
Just before serving, stir in the grated or shaved black truffles and fresh parsley. Adjust seasoning with additional salt and pepper if needed.
Serve the chicken hot, topped with the creamy mushroom-truffle sauce. Pair with mashed potatoes, rice, or crusty bread for a complete meal.
Nutrition Facts
Calories |
706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.6 g | 51% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 236 mg | 79% | |
| Sodium | 738 mg | 32% | |
| Total Carbohydrate | 10.4 g | 4% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 4.5 g | ||
| Protein | 60.4 g | 121% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 66 mg | 5% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 826 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
