Sunday Classics: Chicken Forestiere with Buttered Linguini

September 14, 2018

A French classic, the term a la forestiere means “of the forest”, wherein a certain kind of meat is accompanied by earthy and hearty flavors, which usually come from mushrooms. And if you’re an occasional diner at the Old Swiss Inn, you’ll find that Chicken Forestiere is one of this European restaurant’s bestselling dishes.

And a creamy mushroom sauce, more often than not, is a tricky sauce to work with since too much can be quite overbearing to the palette. So we thinned it out in this recipe by using a splash of fine Madeira wine.

Buttered Linguini is the chosen partner carbohydrate for this meal, but you can also opt to substitute it with some mashed potatoes or a basic risotto. But personally, I believe the Buttered Linguini goes perfect with this since the simplicity of the side dish makes an excellent pairing for the sophisticatedly-dressed poultry. Bon appetit!

Chicken Forestiere with Buttered Linguini

Total Time: 40 minutes / Yield: 2 servings

Ingredients for the Chicken

  • 2 chicken breasts sliced into escalopes
  • 1/4 cup all purpose flour
  • Salt and pepper
  • 2 tbsp olive oil

Ingredients for the Buttered Linguini

  • 2 cups cooked linguini
  • 2 tbsp butter
  • Salt and pepper
  • 2 tbsp chopped parsley

Ingredients for the Madeira Mushroom Sauce

  • 2 tbsp butter
  • 3 cloves garlic, chopped
  • 2 shallots, chopped
  • 8 fresh button mushrooms, sliced
  • 1/4 cup Madeira wine
  • 1/4 tsp salt
  • 1/8 tsp freshly ground black pepper
  • 2 tbsp water
  • 1 tbsp cream
  • 2 tbsp parsley

Procedure for the Buttered Linguini

  1. Prepare buttered linguini by melting butter in a pan.
  2. Toss in cooked linguini and season with salt and pepper.
  3. Turn off fire and toss in parsley.
  4. Keep warm and set aside.

Procedure for the Chicken

  1. Cut chicken breast into thin slices. Season with salt and pepper.
  2. Dredge in all-purpose flour and place in a plate.
  3. Heat olive oil in a sauté pan and pan fry chicken pieces for 1-2 minutes on each side or until browned. Be careful not to overcook.
  4. Remove chicken pieces from pan and transfer to a plate, set aside.

Procedure for the Madeira Mushroom Sauce

  1. In the same pan, add in butter and melt.
  2. Sauté garlic and shallots for 1-2 minutes.
  3. Add in mushroom slices and cook for another 2 minutes.
  4. Add in Madeira wine and season with salt and pepper.
  5. Add in water and simmer for 3-5 minutes or until alcohol evaporates. Add more water if it gets too dry.
  6. Return the chicken into the pan and simmer for 2 minutes.
  7. Add in cream and parsley.
  8. Turn off fire and mix.
  9. Serve with a side of the buttered linguini.

Notes

  1. Paillard is an older French culinary term referring to a quick-cooking, thinly sliced or pounded piece of meat. In France, the word “escalope” has largely replaced it. The cut is known as “scallop” in the USA, not to be confused with the shellfish scallop.
Mikka Wee Mikka Wee

Mikka Wee is former editor of Pepper.ph and was part of the team until she got whisked away to Singapore in 2016 where she worked in advertising and eventually found herself back in the food industry. She currently does marketing work for two popular Singaporean dessert brands and is a weekly columnist for The Philippine Daily Inquirer’s lifestyle brand, Preen.ph. She has always been crazy about travel, food, and her dog Rocket.

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9 comments in this post SHOW

9 responses to “Sunday Classics: Chicken Forestiere with Buttered Linguini”

  1. Googoogirl says:

    Isn’t this kinda like Chicken Marsala since both wines do ave similar tastes?

    • Yes they do have similar tastes because both are fortified wines. They can also be substituted with each other. The difference with this recipe is the style – forestiere (French term for forest), which means to be served with sauteed mushrooms. 🙂

  2. Kankana says:

    Love to eat pasta any day but mushroom sauce is one of those that I am always scared to make. Yours looks fantastic. I have to try!

  3. Kristine says:

    Can we substitute wine with something else?

  4. Grace says:

    Can I just use white cooking wine as substitute instead of Madeira wine?

  5. Carol says:

    Hi, what can I substitute for the Madeira wine?

  6. Old Swiss Inn says:

    What a beautiful blog! Love the pictures. And thanks for mentioning us! Can I repost this in our FB page?

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