Serves 4
4 French chicken breasts
3 tbsp vegetable oil
1 tbsp flour (chestnut, almond or whole wheat flour)
1 clove garlic, finely chopped
12 pearl onions, peeled
12 medium sized mushrooms
4 strips lean bacon, excess fat trimmed off and remainder diced
Pinch of thyme
Ground black pepper
1/2 cup red wine
1 cup beef stock
1 bay leaf
Have your butcher prepare four French chicken breasts. French chicken breasts are whole boneless breasts with the first wing bone left on the breast. To reduce saturated fat, you can prepare this recipe with skinless breasts.
Lightly flour the breasts on both sides.
Heat oil in a large fry pan and sauté floured breasts on both sides until golden.
Remove breasts and hold on the side.
Add diced bacon to fry pan and sauté until the bacon starts to crisp.
Add onions, garlic and mushrooms. Sauté two minutes.
Deglaze with the red wine. Add the herbs and spices.
Add the beef stock and return the chicken breasts to the pan.
Place the pan in a 375 degree oven for 20 minutes and serve.
Skinless breasts can also be finished on top of the stove. Just cover and simmer on medium heat for 20 minutes.
*French chicken breasts are an upscale method for serving chicken and can be used with many sauce preparations.
