Bistro Chicken Recipe

Prepare chicken

Pat chicken breasts dry with paper towels. If breasts are very thick, butterfly or pound to an even 3/4–1 inch thickness. Season both sides with 1.5 tsp kosher salt and 1 tsp black pepper.

Dredge

Place the 1/2 cup flour on a plate and lightly dredge each breast, shaking off excess flour.

Sear

Heat a large skillet over medium-high heat. Add 2 tbs olive oil and 2 tbs unsalted butter. When butter foams and is lightly browned, add chicken breasts (work in batches if needed) and cook 4–5 minutes per side until golden brown and an instant-read thermometer reads 155–160°F (they will finish cooking in the sauce). Transfer chicken to a warm plate and tent loosely with foil.

Sauté aromatics and mushrooms

Reduce heat to medium. In the same skillet with browned fond, add the chopped shallots and sliced mushrooms. Add a pinch of salt to help release moisture. Cook, stirring occasionally, 6–8 minutes until mushrooms are browned and shallots softened. Add the minced garlic and cook 30–45 seconds until fragrant.

Deglaze with bourbon

Carefully add 1/4 cup bourbon to the skillet (stand back — flame risk) and use a wooden spoon to scrape up browned bits from the pan. Let the bourbon reduce for 1–2 minutes until mostly evaporated.

Build sauce

Add 1 cup chicken broth to the skillet and bring to a simmer. Stir in 1 tsp Dijon mustard and 1 tsp fresh thyme leaves. Let the liquid reduce by about one-third, 4–6 minutes.

Finish with cream

Lower heat to medium-low and stir in 3/4 cup heavy cream. Simmer gently 3–5 minutes until slightly thickened. Season with 1/2 tsp salt and 1/4 tsp black pepper. Return the seared chicken to the pan and simmer in the sauce 3–5 minutes, turning once, until chicken reaches 165°F and sauce coats the back of a spoon. Stir in chopped parsley just before serving.

Cook potatoes

Place peeled and chopped potatoes in a pot and cover with cold water by 1 inch. Add 1 tsp kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook 15–20 minutes until potatoes are tender when pierced with a fork.

Drain and mash

Drain potatoes well and return to the warm pot. Over low heat, shake the pot for 30 seconds to evaporate residual moisture. Add 3 tbs unsalted butter, 1/2 cup whole milk and 1/4 cup heavy cream. Mash with a potato masher (or pass through a ricer) until smooth and creamy. Season with 1 tsp salt and 1/4 tsp black pepper; adjust to taste.

Keep warm

Keep mashed potatoes warm while finishing the sauce and chicken. If needed, whisk in up to 2 tbs additional milk or a splash of cream to reach desired consistency.