Poulet aux Champignons
A bright pan sauce of white wine, chicken stock and butter, draped over seared chicken and earthy mushrooms. Half French bistro, half weeknight quick.
Ingredients
- 2 Chicken breast
- 250 g Mushroom
- 120 ml Chicken stock
- 30 g Butter
- 1 tbsp Extra-virgin olive oil
- 1 Shallot
- 1 tsp Salt
- ½ tsp Black pepper
- 60 ml White wine (optional)
- 2 Scallions (optional)
- 1 Lemon (optional)
Method
- Pat the chicken breasts dry, then season both sides with salt and pepper.
- Heat the olive oil in a wide skillet over medium-high until it shimmers.
- Lay the chicken in and sear, turning once, until golden and just cooked through, about 4 minutes per side. Move it to a plate while you build the sauce.
- Add the mushrooms to the same pan with a pinch of salt. Cook undisturbed for 2 minutes, then stir and cook until deeply browned.
- Stir in the shallot and cook until softened, about 30 seconds. Pour in the white wine and scrape up the browned bits from the pan.
- Pour in the chicken stock and simmer gently until reduced by half.
- Off the heat, swirl in the cold butter a piece at a time until the sauce turns glossy. Slide the chicken back in to warm through.
- Spoon the mushrooms and sauce over the chicken. Scatter scallions on top and serve with a lemon wedge.
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About Poulet aux Champignons
Poulet aux Champignons is a French bistro staple stripped down to its essentials: seared chicken and browned mushrooms brought together by a quick pan sauce. The magic lives in the fond — those browned bits stuck to the skillet after searing — which get dissolved with white wine and chicken stock, then enriched with a knob of butter into a sauce that tastes far more involved than the twenty-five minutes it takes. Shallot and a hit of lemon keep everything bright, so the richness never turns leaden.
On the plate it's the kind of thing that feels like restaurant cooking done on a weeknight: golden chicken breast, deeply caramelized mushrooms with their earthy savor, and a glossy, buttery sauce draped over the top. Building the sauce in the same pan the chicken seared in means every drop carries concentrated flavor, and moving the chicken to a plate mid-cook keeps it from overcooking while the sauce comes together. It's naturally suited to a low-carb table but happy alongside crusty bread, mashed potatoes, or a pile of green beans to catch the sauce. Finish with a scatter of scallions and a final squeeze of lemon for lift.
Poulet aux Champignons: frequently asked questions
How many calories are in Poulet aux Champignons?
A serving has about 447 calories — 40.8g protein, 12g carbs, 25.4g fat, 2.4g fiber. Figures are estimated from the ingredient amounts and will shift with your portions and brands.
Is it high in protein?
Each serving has about 40.8g of protein, roughly 37% of its calories.
Is Poulet aux Champignons gluten-free?
Based on its ingredients, Poulet aux Champignons has no gluten-containing components, so it's naturally gluten-free — as always, check that any packaged ingredients you use are certified gluten-free to be safe.
Is Poulet aux Champignons dairy-free?
Not as written — it uses Butter. Swapping it for a plant-based alternative makes it dairy-free.
Do I need every ingredient to make Poulet aux Champignons?
The core ingredients are essential, but you can leave out white wine, scallions, lemon — they're optional and mainly there for extra flavor or finish.
How many servings does Poulet aux Champignons make?
This recipe makes 2 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.