Description
This Émincés de Poulet is a rich and creamy French-inspired chicken dish made with tender chicken strips, crispy bacon, and mushrooms in a luscious white wine and cream sauce. Perfect for a gourmet meal at home, this dish pairs beautifully with rice, pasta, or mashed potatoes.
Ingredients
Units
Scale
For the Chicken:
- 2 large chicken breasts, cut into thin strips
- 1 tbsp olive oil
- 2 tbsp butter
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
For the Sauce:
- 4 slices bacon, chopped
- 1/2 cup mushrooms, sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup white wine (or chicken broth)
- 1 cup heavy cream
- 1 tsp Dijon mustard
- 1/2 tsp thyme (dried or fresh)
- 1 tbsp fresh parsley, chopped
Instructions
- Cook the Chicken:
- Heat olive oil and 1 tbsp butter in a pan over medium heat.
- Season chicken strips with salt, pepper, and garlic powder.
- Sauté chicken for 3-4 minutes per side until golden brown. Remove from pan and set aside.
- Prepare the Sauce:
- In the same pan, cook chopped bacon until crispy. Remove and set aside.
- Add 1 tbsp butter, then sauté mushrooms and onions until soft.
- Stir in minced garlic and cook for another minute.
- Pour in white wine (or broth) and let it simmer for 2 minutes, scraping the browned bits from the pan.
- Finish the Dish:
- Stir in heavy cream, Dijon mustard, and thyme. Simmer for 5 minutes until thickened.
- Return the chicken and bacon to the pan, stirring to coat in the sauce.
- Sprinkle with fresh parsley and serve warm.
Notes
- Serve with mashed potatoes, rice, or buttered noodles.
- For a lighter version, use half-and-half instead of heavy cream.
- Add a squeeze of lemon juice for a fresh, tangy twist.
