Name: Sautéed Chicken/Sauté de Poulet
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 1 kilo chicken (fillet, cut into serving pieces); 0.33 cup flour (All-purpose); 0.5 teaspoon salt; 0.25 teaspoon thyme (Fresh is better, but works with dried - for seasoned flour); 0.25 teaspoon black pepper; 2 tablespoon butter (or margarine); 1 tablespoon olive oil; 0.5 teaspoon thyme; 1 bay leaf (Finely crumbled); 2 cloves garlic (minced); 1.5 cup chicken broth; 1 cup mushrooms (sliced)

Jump to Recipe Print Recipe

Print Recipe

Sautéed Chicken/Sauté de Poulet

Prep Time10

Cook Time50

Total Time1

Course: Main Dish

Cuisine: French

Servings: 4 people

Ingredients

1 kilo chicken fillet, cut into serving pieces
0.33 cup flour All-purpose
0.5 teaspoon salt
0.25 teaspoon thyme Fresh is better, but works with dried - for seasoned flour
0.25 teaspoon black pepper
2 tablespoon butter or margarine
1 tablespoon olive oil
0.5 teaspoon thyme
1 bay leaf Finely crumbled
2 cloves garlic minced
1.5 cup chicken broth
1 cup mushrooms sliced

Instructions

Wash chicken pieces under cool running water. Pat dry with paper towels
Add flour, salt and thyme in ziplock bag and shake well. Now add chicken pieces into the bag, one at a time, and shake to coat with flour
Heat butter and oil in a large skillet or heavy pot. Add chicken and brown on both sides over medium-high heat. Reduce heat to low and cook, covered, for 20 minutes, turning chicken twice
Sprinkle chicken pieces with thyme, bay leaf and garlic. Slowly add chicken broth and mushrooms into skillet/pot
Stir gently. Cover the skillet/pot, but leave a small opening through which steam can escape. Cook over low heat for about 30 minutes, or until about half of the sauce has cooked away and the chicken is tender
Spoon sauce over chicken pieces when you serve them.

Notes

Goes well with a variety of pastas or rice. In my opinion, sauce is a little bland and can use a little more flavor. Haven't quite figured out how as yet.