Poulet louis recipe

Poulet Louis recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
The Poulet Louis recipe is a classic French dish that combines tender chicken with a rich and flavorful sauce. This recipe is known for its simplicity and elegance, making it perfect for a special occasion or a fancy dinner party. The chicken is cooked to perfection, then served with a creamy sauce made from white wine, mushrooms, and cream. The result is a dish that is both comforting and sophisticated, with a perfect balance of flavors.

Keywords: Poulet Louis, French cuisine, chicken recipe, creamy sauce, elegant.

Poulet louis recipe details

Poulet louis recipe, recipe Rating: 4.4
Number of votes:95

Ingredients

3/4 pound Phyllo dough

3/4 pound butter

8 chicken breasts

Duxelles:

3 large onions

1-1/2 pound mushrooms, chopped finely

1/2 cup butter

1 teaspoon cracked pepper

1 teaspoon salt

1-1/2 teaspoons tarragon

1/2 pound fresh Parmesan cheese, grated

Sauce:

2 Tablespoons butter

1 pound sliced mushrooms

1-1/2 teaspoons tarragon

1/2 cup vermouth

1 pint chicken stock

1-1/2 cups whipping cream

Instructions:

Duxelles: You may shred onions and mushrooms in food processor using the grater blade. You cannot use the chopping blade. The mushrooms and onions must be very fine but not mush. Cook onions and mushrooms in a large, shallow pan. Add seasonings except cheese and cook until dry and dark. Remove from heat and cool. Add finely grated Parmesan cheese to mushroom mixture. Make a long roll on wax paper and divide into 8 equal portions.

Cut sheets of phyllo dough in half. Use 3 half sheets per breast. Melt 1/4 pound butter. Brush 3 half sheets of Phyllo dough with melted butter. Put half of one portion of duxelles on one sheet of dough. Put a chicken breast on top. Put other half of duxelles on top of breast. Roll dough around breast and fold ends under. Repeat two more times with other buttered sheets of dough. Place on greased baking sheet. Butter tops. Bake for 25 to 35 minutes in 375-degree oven.

Sauce: While chickens are baking, make sauce using the same method as tarragon chicken with mushrooms.

Note: Do not freeze!