Chicken-Saute Bourguignonne

Chicken-Saute Bourguignonne
Servings: 6 Prep 25 mins Cook 10 mins


  • 3 pounds boneless, skinless chicken breasts, split in half
  • Salt and pepper, to taste
  • 4 tablespoons (1/2 stick) butter
  • 1/2 pound fresh mushrooms, trimmed and sliced
  • 1/2 cup chopped onion
  • 1 tablespoon chopped shallot
  • 1 bay leaf
  • 1 clove garlic, chopped
  • 1/2 teaspoon dried thyme
  • 1 tablespoon all-purpose flour
  • 1/2 cup chicken broth
  • 1 cup Burgundy wine OR: other dry red wine

Make It

1. Flatten chicken breasts between sheets of waxed paper to 1/4-inch thickness. Season with salt and pepper. Cut each cutlet into quarters.

2. Heat 2 tablespoons butter in large heavy skillet, or 1 tablespoon in each of 2 medium-size skillets over medium-high heat. Cook chicken 5 minutes or until no longer pink in center, turning over halfway through cooking. Transfer chicken to platter.

3. Add mushrooms to skillet; cook 2 minutes. Add onion, shallot, bay leaf, garlic and thyme; cook, stirring, for 1 minute. Sprinkle in flour, stirring to blend. Stir in broth and wine. Simmer 2 minutes. Whisk in remaining butter to thicken slightly. Add chicken; heat through. Season with salt and pepper. Remove bay leaf. Serve chicken with sauce spooned on top.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 370, Fat, total (g): 11, chol. (mg): 152, carb. (g): 5, pro. (g): 55, sodium (mg): 348, Percent Daily Values are based on a 2,000 calorie diet.