February Recipe from Chef: Country French Chicken

February 7, 2011 at 2:10 pm (Willow Writers)

Cupid’s arrows will be flying this month and hopefully you’ll be able to impress that special someone with this recipe.
-Chef Haberle

 Country French Chicken
Makes about four 2 oz servings

10 oz chicken stock, (College Inn brand is very good)
6 oz heavy cream
2 TBSP Spanish onion
2 oz Goat Cheese, (Chevre)
1 oz Sundried Tomatoes
4 oz white wine
1 TBSP Fresh basil
2 oz butter
3 1/2 oz flour
4 six ounce chicken breasts
2 oz vegetable oil
Salt and pepper to taste


  1. Fine dice onion. In a medium sauce pot sauté the onion for three minutes.
  2. Add white wine and chicken stock. Bring to a boil then reduce to a simmer.
  3. Add heavy cream and sundried tomatoes then simmer for 15 minutes.
  4.  Add fresh basil and goat cheese. Season with salt and pepper to taste.
  5.  Melt butter then stir in 1 1/2oz flour to make a roux.
  6. Bring sauce to almost boiling, stirring constantly then slowly add roux, a little at a time until desired consistency has been reached.
  7. Coat the chicken breasts with the remaining flour.
  8. Heat oil in sauté pan and sauté chicken
  9. Plate chicken and top with 2 oz of sauce

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