Breasts of Chicken Bonne Maman

By Pierre Franey

Updated Feb. 18, 2021

Total Time
30 minutes
Rating
4(47)
Comments
Read comments

When I create a dish, I am apt to give it a name — at the very least as a point of reference. When I made a dish with chicken breasts and small white onions, mushrooms and a little dry white wine, it reminded me so much of a meal served in my childhood home that I dubbed it “bonne maman,” which means grandmother or granny. It is an excellent home-style dish that can be made in minutes. Simply cook the breast pieces in a skillet and add the onions. Ten minutes later add the mushrooms and wine. The total cooking time is less than 20 minutes.

Featured in: 60-MINUTE GOURMET

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:4 servings
  • 4whole skinless, boneless chicken breast halves, about 1½ pounds
  • Salt to taste if desired
  • Freshly ground pepper to taste
  • 26small white onions, about ½ pound
  • 3tablespoons olive oil
  • ½pound mushrooms, left whole if small, otherwise sliced or quartered
  • 8fresh basil leaves
  • ⅓cup dry white wine
  • 1tablespoon butter
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

371 calories; 18 grams fat; 4 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 41 grams protein; 741 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Cut each piece of breast in half crosswise down the center. Cut off and discard any bone lines or membranes.

  2. Step 2

    Sprinkle the breast with salt and pepper.

  3. Step 3

    Peel the onions and put them in a saucepan. Add cold water to cover and salt to taste. Bring to a boil and cook about 2 minutes. Drain.

  4. Step 4

    Heat the oil in a large, heavy skillet and add the breast pieces.

  5. Step 5

    Cook about 30 seconds and add the onions.

  6. Step 6

    Cook 10 minutes and turn the breast pieces. Scatter the mushrooms over all and cook about 3 minutes.

  7. Step 7

    Add the basil leaves, wine and butter. Cover and cook about 3 minutes. Remove the basil leaves and garnish each piece of breast with one of the leaves. Serve with the onions and mushrooms in sauce spooned over.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
47 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Cathy Gendron

Good. Could use more liquid in the sauce.

Ofelia G-E

I found this recipe in our local newspaper about 30 yrs ago and EVERYTHING is exactly the same (ingredients and steps). I cut back on the amount of pearl onions and add another tablespoon of butter. My son remembered this dish from when he was small and recently requested the recipe.

Cathy Gendron

Good. Could use more liquid in the sauce.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.