Chicken Bonne Femme

  • Yield: 2 servings


1cup all-purpose flour
1tablespoon Creole seasoning
2 (7-ounce) chicken breast fillets, trimmed
Kosher salt and cracked black pepper to taste
1/4cup olive oil
1/4cup roasted garlic cloves
1cup wild mushrooms
1/2cup mixed julienned red, green and yellow bell peppers
1cup new potatoes, cut into quarters, roasted
1/2cup leeks, cut into half-moon slices
1/2cup white portions of green onions, cut into 3-inch pieces
1cup chicken stock or canned chicken broth
2teaspoons chopped fresh herbs, such as tarragon, chervil, chives and/or parsley


  1. Preheat the oven to 350 degrees.
  2. Mix the flour with the Creole seasoning in a shallow dish.
  3. Season the chicken with kosher salt and cracked pepper and coat with the flour mixture, shaking off the excess.
  4. Heat a 9-inch ovenproof French saute pan and add the olive oil. Add the chicken to the pan and sear for 2 minutes or until golden brown on the bottom.
  5. Add the garlic, mushrooms, bell peppers, new potatoes, leeks and green onions on and around the chicken.
  6. Remove the chicken from the saute pan and place seared side up on top of the vegetables.
  7. Ladle the chicken stock into the pan and sprinkle with the herbs, kosher salt and cracked pepper.
  8. Roast in the oven for 8 to 10 minutes or until the chicken is cooked through.
  9. Serve in the saute pan or remove to serving plates.

Recipe reprinted with permission from Dickie Brennan & Co., Dickie Brennan’s Palace Cafe, the Flavor of New Orleans (Dickie Brennan & Co., 2002)