Chicken fillet in French is not just potatoes, cheese, mushrooms and mayonnaise! Cooking chicken fillet in French: the best recipes

Chicken fillet in French is not just potatoes, cheese, mushrooms and mayonnaise! Cooking chicken fillet in French: the best recipes

Actually, the title of the article already stated the essence.

We will understand only some of the details of the classics of French cuisine, the preparation of chicken meat with the vision of the purpose of food that is characteristic only of French cooks.

Their concept of culinary art boils down to the fact that food is not only a source of vitality, saturation of the body with necessary and sufficient amount of healthy food, but, above all, a source of pleasure, including aesthetic one.

Chicken fillet in French - basic technological principles

This dish "paint" in the light of professional performance is unlikely. If it were really about one recipe, then the problems would not have arisen, and it would be clear which products need to be talked about, tell you how to “correctly” process them.

Our housewives, in fact, as stated in the title of the article, for the most part believe that cheese, potatoes, chicken and mayonnaise - this is French cuisine. I would like to ask: dear housewives, what is very French in this set? Maybe a loading dose of calories? Where then grace and lightness?

Check out the culinary sites or blogs of real French chefs to dispel the myth based on one single potato baked recipe with mayonnaise. There are a million ways to cook meat in French. Potatoes in combination with chicken in them, of course, also occur, but rather as an exception to the rules, or as an invention of impoverished French rentiers, who came to work in the estates of Russian landowners in the eighteenth century. History does not hide that in those days it was also fashionable to live “in a foreign way” and have a “monsieur” at the court. That had. “Monsieur”, not wanting to lose a profitable place and, conversely, wanting to please the owner, added to the French charm and pompousness “a little” calories, in the form of potatoes, so that it was satisfying, in Russian!

When it comes to cooking any meat in French, forget about potatoes, cheese and mushrooms, as an addition to meat. Especially blasphemous to poke into the oven any dish, generously flavored with mayonnaise, sauce, which is served only in a cold form. Not only French gourmets, but also nutritionists will agree with this. Oh well. Mushrooms and cheese can be left. But in the most careful amounts. So to say, in a balanced way, in the spirit of the modern concept of healthy eating. As modern dietology teaches, meat is a source of protein. Its excess is reformatted in the body into carbohydrates, and they - into fats. That is, dietary chicken protein with potatoes, a direct source of carbohydrate, turns into an appendage for the accelerated formation of fat deposits, with all the ensuing consequences.

Want to eat meat in French? Then add any other vegetables, even sweet fruits, nuts and honey. Potatoes with meat, like a dish baked in the oven, should be an exception. Do not forget to include in the dish ingredients that contain beneficial amino acids and enzymes that promote protein breakdown and stimulate the digestive process.

In addition, looking at the recipes of Asian or Middle Eastern cuisine, you can find a lot of interesting options for cooking delicious and healthy chicken, acceptable to our Slavic taste, traditions and, importantly, opportunities.

Recipe 1. French Chicken Fillet with Mushrooms and Vanilla Cream

Required Products:

Chicken Breast 900 g

Flour 100 g

Water 70 g

Salted oil (82.5%) 180 g

Lemon 150g

Ginger juice



Thyme bunch

Rosemary Bunch


Carrots 350 g

Vanilla pod

Asparagus 120g

Onion 250g

Mushrooms (royal champignons) 600 g


Combine the flour with water to make a batter. Mix the salted butter with the vanilla by adding a little ginger, pepper and lemon zest. Beat the butter until creamy.

Combine chopped chicken meat with cooked cream. In a saucepan, add chopped thyme and rosemary, grated zest and vanilla pod. Put the chicken fillet and fill it with dough. Bake in the oven at 180 ° C for 45-50 minutes and keep in the oven until serving.

Prepared vegetables (you can take frozen) fry separately with the addition of vanilla oil, then combine them and simmer for 3-4 minutes. Slice the chicken into portions and serve each bite, putting the vegetables around.

Recipe 2. French Chicken Fillet with Vegetables


1.5 kg chicken

Tomatoes 400 g Red pepper 600g

Onion, 500 g

Shallot 150 g

Carrots, red 300 g

Garlic 50g

Smoked pork and beef sausage

Oil (for frying), melted and vegetable




Boil the prepared chicken. Separate the flesh from the bones, chop it and fry together with onions and carrots, also diced, in butter. Add the broth to the meat, add to the taste with spices and simmer slowly. When the broth remains a little, remove the saucepan from the stove.

Cut into large cubes sausage, peppers and tomatoes. In another dish, fry the sausage, add the chopped shallot, garlic, pepper and tomatoes to it. Also adjust the taste of the spices.

Bread cut into cubes or use crackers. Grease the silicone mat with oil and place the bread pieces on its surface. Put chicken meat with carrots and onions on top, the third layer is a sausage with tomatoes and pepper. Roll up using the rug and place it gently in a baking dish, seam down. Pre-form the form with foil, put the rolled-up roll and also cover it from above. Bake the roll for about 50-70 minutes, at 160C. The finished dish is cut into portions and served with vegetables and greens, hot.

Recipe 3. French Chicken Fillet with Lemon Sauce


Cream (33%) 150 ml

Melissa, fresh 30 g

Lemon (zest and pulp) 150 g

Onions 300g

Champignons, royal 500 g

Ham, Chicken 200 g

Butter 100 g

Wine Vinegar 30 ml

Chicken Breast 450g

Sugar 70-80 g


Asparagus 150g

Cherry 350 g

Chicken fillet 800 g


Prepared mushrooms and onions fry, season with spices, divide into two parts.

In 200 ml of boiling water, put chopped lemon balm and let it brew. When cool to 30-40C, strain and pour into the heated cream. Add the zest and chopped lemon pulp, finely chopped mushrooms (half) and ham. Seasoning the mixture with spices to taste, grind it into a paste with a blender.

Cut chicken flesh into medium-sized cubes, sprinkle with vinegar or wine (sherry is very suitable), add sugar and stir. Pour some olive oil into the pan, add thyme. Fry the fillets in a heated pan, with continuous stirring, until caramelization. Add the asparagus and the second portion of fried mushrooms with onions. Switch the heating to the minimum mode and, while continuing to stir, warm the vegetables. Put the meat with vegetables in a baking dish. Put the creamy paste with lemon flavor. Blanched “cherry” cut in half and spread over the entire surface of the dish, cut down. Place the dish in an oven preheated to 180C for 20 minutes. Serve hot, dividing into portions.

Recipe 4. French Chicken Fillet with Rice, Bechamel Sauce


Chicken carcass (broiler) 2.2 kg

Lemon juice 100 ml

Butter, cream 280 g (130 g +150 g)

Leek 2 stalk

Celery stalk 1 pc.

“Bouquet Garni”

Carrots 500g

Onions, onion 400-450 g

Flour 90 g

Broth 3.5 L

Cream 120 ml

“Madera” 150 ml

400 g long rice

A mixture of peppers, cloves and salt

Grated hard cheese 300 g

Asparagus 150g

Peas 100 g

Cherry 400 g


Put the cooked broiler into a large saucepan, cover with cold water, bring to a boil. Blanch the chicken for 2-3 minutes until the meat is white on top. Place the carcass on a work surface, let cool to work comfortably with it.

Separate the flesh from the bones, cut it into pieces of medium size. Return bones and skin to broth, add whole peeled carrot roots, celery and leek stalks, large peeled onion, several peas, 5 clove buds, “Garni bouquet”. Boil the broth until tender. Peel it until it is transparent, divide it into 2 parts and pour half into a saucepan, onto the flesh of the chicken. Slowly stew meat, not forgetting to remove the foam.

Wash and boil rice in plenty of well-salted water until half cooked. Drain the water, rinse the half cooked rice again with cold water and, after removing the liquid, transfer it to a separate thick-walled container, where previously dissolve 150 g of oil. Stir the rice while stirring and set aside.

Start cooking the sauce. In a dry and deep pan fry the flour until golden brown. Add the remaining oil and, taking a whisk in your hands, mix the mixture intensively to prevent the formation of lumps. Pour in the second part of the broth, without stopping stirring, then add the cream. Remove the thick mass from the stove, pour through a sieve, rubbing with a spatula, into a clean pan. Pour in the wine, stir, adjust the taste with spices and boil over low heat, with stirring. Take a baking sheet. Cover the bottom with foil, brush with oil. On a baking tray, install cylindrical forms without a bottom. On 2/3 of the height of each of the forms lay rice. Top it with cooked sauce. Spread the cooked meat in the form and pour the sauce over the dish again. Put the pan in the oven, heated to 200C. Bake the chicken fillet for 15 minutes. Remove the baking sheet again, sprinkle the forms with grated cheese and send the baking sheet to the oven to melt the cheese and turn into a golden crust.

Blanch asparagus and green peas, bringing them to taste in boiling water. Add lemon juice, salt, sugar, thyme. Let the vegetables stand and drain when it becomes warm.

In 50-70 ml of wine, dissolve sugar. Blanched “cherry” free from the skin. Pour the wine syrup into the hot frying pan, put the tomatoes and caramelize them.

Spread out rice forms with chicken fillet in French on flat and wide portion dishes, carefully separating the baked rice from the forms using a sharp knife to maintain the shape of the cylinder. Put around cooked vegetables. If desired, decorate with sauce, herbs.

Recipe 5. French Chicken Fillet - Baked Potato Roll

Product Composition:

Chicken breast 2 pcs. (900-950 g)

Smoked bacon 0.5 kg

White mushrooms (or champignons) 600 g

Shallot 2 stalk

Garlic 20g

Roll, white (stale) 300 g

Almond nut, peeled 100 g

Egg 1 pc.

Potatoes, large 800 g (net)

Broth 15 ml

Fat (or bacon) 100 g

Butter, cream 70 g + 100 g

Salt and Pepper Mix

Milk 50 ml

Onions 300 g


Cut the prepared mushrooms and fry in melted butter (70 g) together with onions (150 g). Bring to the desired flavor by adding garlic and ground pepper, lightly salt it. In an immersion blender, place the fried mushrooms, buns, almonds (leave 30-40 g for decorating the dish). Pour the milk and chicken broth into the blender bowl, add the egg. Gradually increasing the speed of the blender, cook pasta.

Chicken breast alternately lay on a work surface, make transverse cuts to unfold the meat “book”. Beat off the pulp, season with ground pepper and salt. Slice the smoked bacon into thin slices and cover it with an overlap on the work surface. Put chicken fillet on top. Grease the surface of the pulp with cooked paste. Roll the roll and tie it with a string or string. In a baking dish, place the lard and the rest of the onions, previously lightly fried in a frying pan, split equally into small cubes. Chop the peeled raw potatoes with thin round plates and lay them on top, on the toast, in each form, placing the potato pieces from the edge to the center, overlapped, in the form of a flower. Pour the potatoes on top, pour the ghee.

In an oven preheated to 200C, place a chicken and mushroom roll against the far wall; place the molds closer to the door with potato garnish. It is advisable to bake both parts, chicken and garnish, so that both semi-finished products exchange aroma in the baking process. You can put the potatoes in the oven 20 minutes later than the roll, as the potatoes require less time to cook. If the size of the oven does not allow to place everything at once, then keep in mind that the meat and side dish should be served hot. Bake both sides alternately, but warm the meat before serving.

Take the roll out of the oven, remove the threads and cut it into plates of 1.5-2 cm. Serve the meat to a side dish on a separate plate, decorating it with nuts, chopped shallots. You can add the sauce to taste.

Recipe 6. French Chicken Fillet with Oriental Flavor

Dates, nuts and prunes to chicken meat - the aroma of the East, inspiring French culinary. It turns out that many French people are a little in love with Eastern cuisine. This is a recipe from the most genuine French chef: he managed to combine eastern sweetness and heady aroma with French charm and refinement. The recipe has the advantage of quick cooking.

Product Composition:

Chicken fillet 1.0 kg

Pitted dates 100 g

Prunes 150 g

Onions 200g

Honey 70 g

Sesame (seeds) 50 g

Almond 250 g

Lemon juice 150 ml

Olive oil

Coffee with cinnamon 10 g

Ground coriander and ground cumin - 5 g

Fresh celery (leaves)


Heat the oil in a deep heat-resistant saucepan and pass the onion, chopped into half rings, to a transparent consistency. Put the chicken fillet on top. Add the berries of prunes and dates. Pour the meat with lemon juice. Add all the spices one by one. Salt the meat should be five or ten minutes before the end of cooking. Pour boiling water over the contents of the pan to cover the meat. Stew meat in the oven, covered the pan with a lid. Fry peeled almonds and sesame in a dry pan. Add the nuts and chopped celery greens with the salt, taking the pan out of the oven. Put it back in the cupboard, turn off the heat and let stand for a while before serving.

Recipe 7. French Chicken Fillet with Vegetables


1.5 kg chicken flesh

Onion 350g

Tomatoes, dense (fleshy variety) 400 g

Carrots, red 150 g

Flour 50 g

Lettuce Yellow Pepper 250 g

Cheese (or any pickled cheese) 300 g

Blue eggplants 200 g

Refined vegetable oil 150 ml

Tomato sauce 250 ml

Olives 100 g

Sugar 70g

Garlic 50g

Ground coriander 20g

Clove 5 g

Basil, fresh (green)


Broth, chicken 1.5 l

Ghee 150 g

Ground Pepper Mix


Fry the chicken fillet to a brown crust in a deep cast-iron saucepan. Season with spices and add chopped garlic. Set the pan aside for a while.

Wash vegetables, remove seeds and stalks. After peeling, cut them all into rings. Prepare a pot of carrots, onions and tomato sauce. At first, pass the onions and carrots in a small amount of butter until soft, adding to them the chicken broth mixed with tomato sauce, sugar, and ground spices. Separately, fry the prepared vegetables in vegetable oil, putting them on the chicken meat in turn. Pour cooked tomato dressing onto the meat and vegetables laid in the pan. Cover and simmer for 50 minutes. Five minutes before the end of the stewing, remove the dish, remove the lid to the side and cover the contents of the broiler with a layer of cheese, cut into medium cubes. Top with ringlets olives seedless and sprinkle with chopped greens.

French Chicken Fillet - Tips and Tricks

  • The council for today is only one, sensible and utterly unsophisticated: if you have to do hard physical work, you can treat yourself to chicken fillets in Russian, with potatoes. If you are going to spend the weekend on the couch, “hugging” with your gadget, then do not take risks and add chicken compositions, more easily than a potato, with vegetables, and be cheerful and healthy.
Comments (0)
Related articles
Popular articles