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Pan Roasted Chicken Breast with Wild Mushrooms, Andouille and Natural Pan Gravy

Serves Four


  • 4 6-8 oz. Chicken Breasts (boneless, skinless)
  • 1¼ cup Andouille Sausage (or any other good quality smoked sausage), diced small
  • 1½ cup Assorted Wild Mushrooms (Shitakes, Portobello, Oyster, Crimini, etc.), thinly sliced
  • ½ cup Chicken Stock or Broth
  • 2 tbsp. Chopped Parsley
  • 2 tbsp. Chopped Green Onion (green parts only)
  • 4 Sprigs Fresh Thyme
  • 1 tbsp. Chopped Fresh Garlic
  • Salt, Pepper, Cayenne
  • 2 tbsp. Room Temperature Unsalted Butter
  • ½ cup All Purpose Flour
  • 4 tbsp. Olive Oil

Preheat oven to 475°. In a large sauté pan, heat half of the olive oil. Season the chicken breasts with salt, pepper and cayenne on both sides, dredge in flour and shake off excess. When oil is hot sear the chicken breasts on both sides. When sufficiently browned, remove from pan, place in a baking dish and put in the oven to finish. Wipe out pan and then add the rest of the olive oil. Add diced Andouille. When fat starts to render, add mushrooms. When mushrooms start to crisp (about 4-5 minutes), add green onions and garlic and cook for 2-3 minutes. Correct seasoning with salt and pepper. Remove fully cooked chicken breasts from baking dish. Place on serving plate. Place Andouille/Mushroom mixture on top on chicken breasts. In the same pan, deglaze with chicken stock, add thyme sprigs and reduce by ¾. Take stock/thyme mixture off heat, whisk in the room temperature butter, correct seasoning with salt and pepper, add parsley, stir and then pour over chicken breasts and Andouille/Mushroom mixture.

Court of Two Sisters | N'awlins Recipes | Restaurant Guide

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