Recipe

Poulet Farnèse with Mushroom Sauce

Savory Delight: Poulet Farnèse - A French Culinary Masterpiece

4.4 out of 5

Indulge in the rich flavors of French cuisine with this exquisite recipe for Poulet Farnèse. This classic dish features tender chicken breasts smothered in a luscious mushroom sauce, creating a harmonious blend of savory and earthy flavors.

Meat Dish› Poultry Dish› Chicken Dish› Poulet farnèse

European cuisine› Western European cuisine› French cuisine

Preparation time

20 minutes

Cooking time

30 minutes

Total time

50 minutes

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Gluten-free, Low-carb, Keto-friendly, Protein-rich, Dairy-free (substitute heavy cream with coconut cream)

Allergens

Dairy (can be substituted), Garlic

Not suitable for

Vegan, Vegetarian, Paleo, Nut-free, Egg-free

Ingredients

4 chicken breasts (skinless and boneless) 4 chicken breasts (skinless and boneless)
250g (8.8oz) mushrooms, sliced 250g (8.8oz) mushrooms, sliced
2 tablespoons butter 2 tablespoons butter
2 tablespoons olive oil 2 tablespoons olive oil
1 onion, finely chopped 1 onion, finely chopped
2 garlic cloves, minced 2 garlic cloves, minced
1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
1/4 cup (60ml) white wine 1/4 cup (60ml) white wine
1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
1 tablespoon fresh rosemary, chopped 1 tablespoon fresh rosemary, chopped
Salt and pepper to taste Salt and pepper to taste

Nutrition

Calories: 380 kcal / 1590 KJ
Fat: 24g (Saturated Fat: 10g)
Carbohydrates: 6g (Sugar: 2g)
Protein: 34g
Fiber: 1g
Salt: 1.5g

Preparation

1.
Season the chicken breasts with salt and pepper on both sides.
2.
In a large skillet, heat the butter and olive oil over medium heat.
3.
Add the chicken breasts to the skillet and cook until golden brown on both sides. Remove from the skillet and set aside.
4.
In the same skillet, add the onions and garlic. Sauté until the onions are translucent.
5.
Add the mushrooms and cook until they release their moisture and start to brown.
6.
Deglaze the pan with white wine, scraping up any browned bits from the bottom.
7.
Pour in the chicken broth and bring to a simmer.
8.
Return the chicken breasts to the skillet and simmer for 10-15 minutes, or until the chicken is cooked through.
9.
Stir in the heavy cream, thyme, and rosemary. Cook for an additional 5 minutes.
10.
Season with salt and pepper to taste.
11.
Serve the Poulet Farnèse hot, spooning the mushroom sauce over the chicken breasts.

Treat your ingredients with care...

Mushrooms — Make sure to slice the mushrooms evenly to ensure even cooking.
Thyme and Rosemary — Use fresh herbs for the best flavor. If using dried herbs, reduce the quantity by half.

Tips & Tricks

For a lighter version, you can substitute the heavy cream with Greek yogurt.
Serve Poulet Farnèse with a side of roasted potatoes or steamed vegetables for a complete meal.
To add a touch of freshness, garnish with chopped parsley before serving.
Experiment with different types of mushrooms, such as cremini or shiitake, to vary the flavor profile.
If you prefer a thicker sauce, you can mix a teaspoon of cornstarch with water and add it to the sauce during the last few minutes of cooking.

Serving advice

Serve Poulet Farnèse on a warm plate, placing the chicken breasts in the center and spooning the mushroom sauce generously over them. Garnish with fresh herbs for an added touch of elegance.

Presentation advice

To enhance the presentation, you can arrange the chicken breasts on a bed of sautéed spinach or serve them alongside a colorful medley of roasted vegetables. Drizzle some extra mushroom sauce around the plate for an artistic touch.