How to Make Chicken in a Meuniere Sauce

Chicken Menuiere is complimented by any rice or pasta,

Meuniere, a staple in French cooking, is both a process and a sauce. The process involves dredging usually fish or chicken through flour before cooking. The sauce is a brown sauce created by the flour drippings mixing with the butter during the cooking of the fish or chicken. In this recipe, chicken is combined with mushrooms and green onion to create a nouvelle cuisine dish worthy of a special occasion. While the dish is excellent when first prepared, the flavors mature with a day of refrigeration and you'll find any leftovers a special treat.

Things You'll Need

• 1/2 cup of olive oil
• 1 1/2 lbs. of boneless, skinless, chicken fillet
• Juice of 1 medium lemon
• 1 stick (4 oz.) sweet cream butter
• 1 cup of all-purpose white flour
• 8 oz. of mushrooms
• 2 oz. of white wine
• 1/4 cup of chopped green onions
• 4 tbsp. of paprika
• 2 tbsp. of black pepper
• 2 tbsp. of salt
• 2 tbsp. of garlic powder
• 1/2 tbsp. cayenne pepper
• medium saute pan
• cutting board
• bowl
• Chef's knife
• spatula
• measuring cup
• oven mitt
• digital cooking thermometer

Instructions

Recipe Makes 4 Servings

1. Combine flour in a bowl with all of the spices and mix thoroughly. Slice mushrooms to approximately 4 slices per cap (stems can be used). Chop green onions to sections no longer than 1/2 inch in length. Set vegetables aside. Quarter the stick of butter and set aside.

2. Place 1/2 of oil in a saute pan, heat to medium. Dredge chicken in flour mixture and place gently in heated oil. Brown floured chicken lightly and turn over. Add remaining oil as necessary to the pan.

3. Add 1/2 of butter. Turn chicken once more. Add mushrooms to the pan as soon as the butter melts. Cover pan for 1 minute.

4. Uncover pan and add chopped green onions. Add remaining butter. Add wine after butter melts. Check that internal chicken temperature has reached 160 degrees. Drizzle the lemon juice over the dish and remove from heat.

Tips & Warnings

• Adjust the flavor by adding an additional splash of wine or lemon juice.

• Serve with basmati or long grain brown or white rice.

• Sauteed asparagus or broccoli compliment the entree well.

• Any style of corn also goes well with the dish.

• A dry white wine goes well with the dish.

• Do not cook on high heat without constant attention.

• Be careful about oil splatter when introducing any of the ingredients into the pan and turning over the chicken.

• Use a pan with a heat resistant handle.

• In the absence of a pan with a heat resistant handle, use an oven mitt.

• Do not use strongly flavored mushrooms, such as shitake, as it will detract from the delicate flavors.

• Wash your hands thoroughly with soap and water before and after handling raw chicken.

• Use separate utensils when preparing and serving the chicken, and make sure the raw meat doesn't come in contact with cooked foods to prevent contamination.

• Bake the chicken until its internal temperature reads 165 degrees Fahrenheit when a food thermometer is inserted into the thickest portions of meat.