Recipe Chicken Gordon Blue

        Chicken Gordon Blue is a classic French dish that consists of a chicken breast fillet that is lightly breaded and sautéed, then served with a sauce made from mushrooms, white wine, mustard, and cream. The dish is named after chef Auguste Escoffier, who created it in honor of British chef and restaurateur Gordon Ramsay. The dish is typically served with rice or potatoes and is known for its rich and flavorful sauce. It's a popular dish in many restaurants and is often considered a gourmet meal.


4 boneless chicken breasts

Salt and pepper, to taste

4 tablespoons of flour

2 tablespoons of butter

1 tablespoon of olive oil

1 medium onion, chopped

2 cloves of garlic, minced

1 cup of mushrooms, sliced

1/2 cup of dry white wine

1 cup of chicken broth

1/2 cup of heavy cream

1 tablespoon of Dijon mustard

2 teaspoons of lemon juice

1/4 cup of chopped fresh parsley


-Season the chicken breasts with salt and pepper and dust them with flour.

-Heat a large skillet over medium-high heat and melt the butter and oil together.

-Add the chicken breasts to the skillet and cook until golden brown, about 4 to 5 minutes on each side.

-Remove the chicken from the skillet and set it aside.

-Add the onion, garlic, and mushrooms to the same skillet and cook until softened, about 3 to 4 minutes.

-Pour in the white wine and bring the mixture to a simmer, scraping the bottom of the pan to release any browned bits.

-Stir in the chicken broth, heavy cream, Dijon mustard, and lemon juice.

-Return the chicken to the skillet, spooning some of the sauce over each piece.

-Simmer until the chicken is cooked through and the sauce has thickened about 5 to 7 minutes.

-Serve the chicken with the sauce and sprinkle with chopped parsley. Enjoy!

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