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."
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Ready In:




  • 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.

Questions & Replies

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  1. I've made this recipe a few times. It's a great fancy-looking dish. Sometimes for a twist, I substitute sour cream for the half and half.
  2. This has got to be one of the best chicken recipes ever. It's easy to make, has simple ingredients, but tastes like you spent all day preparing a complex gourmet meal. The white meat comes out juicy and not at all dry. I've served this to people who tell me they hate white meat, but they end up loving this dish. Thanks to Julie for putting this recipe up here. It's one I used to have but lost the cookbook it came out of. I have been searching for this recipe and am glad I found it finally.
  3. This is a simple but elegant way to cook chicken breasts. The creamy, rich tasting sauce combined with the mushrooms would definitely be delicious over noodles or mashed potatoes but to try something different, I chose plain white rice. This recipe is easy to prepare and ready to eat in less than an hour. We will be enjoying this recipe many more times. Thanks Julie!



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