Chicken breasts with pine nuts, cèpes, and ham goudalière (Blanc de volaille à la goudaliere) from The Cooking of Southwest France: Recipes from France's Magnificent Rustic Cuisine (page 147) by Paula Wolfert

  • shallots
  • chicken breasts
  • Cognac
  • parsley
  • pine nuts
  • white or vermouth wine
  • butter
  • duck fat
  • white mushrooms
  • cèpes mushrooms
  • jambon de Bayonne
  • chicken demiglace
  • EYB Comments

    Can substitute prosciutto or serrano ham for jambon de Bayonne.

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • Eat Your Books

    Can substitute prosciutto or serrano ham for jambon de Bayonne.

  • lkgrover on April 10, 2017

    I used boneless chicken breasts (not bone-in as called for), fresh cremini mushrooms, prosciutto, and chardonnay wine. I appreciate the savory flavor of the mushroom/shallot/proscuitto sauce, and the pine nut crunch. It also makes a lovely presentation, with a variety of textures & colors. Good for a special dinner.

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