Chicken Perigord Food

CHICKEN PERIGORD RECIPE

Chicken Perigord Recipe image

Provided by Toothfairy90

Number Of Ingredients 7

Ingredients

1/2 cup butter
8 boneless chicken breasts
1/2 lb. sliced mushrooms
1/3 cup all purpose flour
1/4 tsp. Salt
1 13 3/4 oz. chicken broth
2 Tbsp. Half and half

Steps:

In skillet over medium heat in 6 tbsp. Butter cook chicken pieces a few at a time until browned on all sides. Set aside chicken. In drippings add remaining 2 Tbsp butter and cook mushrooms until golden (5 minutes). Remove mushrooms with slotted spoon. Into drippings add flour and salt until blended. Gradually add in chicken broth and half and half stirring constantly until mixture is thickened. Place chicken and mushrooms in skillet, reduce heat to low, cover and simmer about 20 minutes.

CHICKEN PERIGORD-STYLE

Chicken Perigord-Style image

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.

Provided by Julie in TX

Categories Chicken Breast

Time 50m

Yield 8

Number Of Ingredients 7

Ingredients

1/2 cup butter or 1/2 cup margarine
8 whole boneless skinless chicken breasts
1/2 lb mushroom, sliced
1/3 cup all-purpose flour
1/4 teaspoon salt
1 (13 3/4 ounce) can chicken broth
2 tablespoons half-and-half

Steps:

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.

Nutrition Facts : Calories 409.2, Fat 18.5, SaturatedFat 9, Cholesterol 182.9, Sodium 611.2, Carbohydrate 5.3, Fiber 0.4, Sugar 0.7, Protein 52.8

TOURAIN DU PERIGORD - GARLIC SOUP FROM THE PERIGORD

Tourain Du Perigord - Garlic Soup from the Perigord image

This soup warms you to your core! Use a thick grained white bread, nothing too fluffy. A variation of this soup is to cook a bowl full of sorrel with the garlic, and proceed with the rest of the directions. (BTW - this soup is also used to prevent hangovers!)

Provided by Mme M

Categories Clear Soup

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

12 garlic cloves, chopped
1 1/2 tablespoons butter or 1 1/2 tablespoons goose fat
1 tablespoon flour
1 quart water or 1 quart chicken bouillon
1 -2 chicken bouillon cube
1/4 cup dry white wine
1/4 cup white vinegar
2 eggs
1 loaf bread, sliced
salt
pepper

Steps:

Heat the butter or goose fat in a soup pot, and add in the chopped garlic. Cook till the garlic is a little golden, then add the flour, stirring. This makes a roux that will slightly thicken the soup.
Add the chicken stock, or water with the chicken bouillon cubes, and heat this over medium high heat for about 10 minutes.
Take a normal size wine glass, and fill half of it with white vinegar(1/4 cup measure).
Separate the two eggs, putting the yolks in with the vinegar, and the whites into a bowl.
Blend the vinegar and egg yolks in the wine glass with a little spoon, and pour this into the soup pot, stirring. This further thickens the soup.
Pour dry white wine into the wine glass to make it half full. Pour this into the soup pot, stirring. Medium high heat.
Now, take a fork and fork through the egg whites in the bowl. Pour the whites into the soup pot, stirring. The whites cook in the liquid.
Add salt and pepper to the pot.
Ladle the soup into soup bowls into which the diners have put a slice or two of bread. Be sure everyone gets some egg white as you ladle up the soup.

Nutrition Facts : Calories 379.5, Fat 10.3, SaturatedFat 4.3, Cholesterol 117.3, Sodium 940.3, Carbohydrate 56, Fiber 2.6, Sugar 5, Protein 11.8

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