Sauce Parisienne with Chicken and Mushrooms

Name: Sauce Parisienne with Chicken and Mushrooms
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Argentine
Ingredients: 2 chicken breasts, boned, skinless and cubed; 150 g smoked bacon, thickly sliced and chopped; 150 g cooked ham, thickly sliced and chopped; 1 onion, chopped; 100 g button mushrooms, sliced; 200 g Gruyère, grated; 500 ml pouring cream; 125 ml dry white wine; 2 tbsp butter; Salt, pepper, nutmeg and chopped parsley (or chives)

⏱ 30 min in total🔪 15 min prep🍳 15 min cooking🍽 6 portiesEasy

A sauce that turns plain gnocchi or tagliatelle into a whole dish: chicken, smoked bacon, cooked ham and mushrooms in cream, with melted Gruyère.

The cheese only goes in over low heat. Gruyère in boiling cream turns stringy and splits; below boiling point it melts in smoothly.

In Buenos Aires it is on the menu of every traditional bodegón — rich, and unapologetic about it.

Ingredients

Measurements

🍽 6 servings

2 chicken breasts, boned, skinless and cubed
150 g smoked bacon, thickly sliced and chopped
150 g cooked ham, thickly sliced and chopped
1 onion, chopped
100 g button mushrooms, sliced
200 g Gruyère, grated
500 ml pouring cream
125 ml dry white wine
2 tbsp butter
Salt, pepper, nutmeg and chopped parsley (or chives)

Method

1
In a wide pan with a splash of preheated oil, lightly brown the cubes of chicken. Season.
2
Add the onion, the bacon, the ham and the mushrooms. Fry for a few minutes until the vegetables are tender.
3
Deglaze with the white wine and cook until the alcohol evaporates.
4
Add the butter, the Gruyère, the cream and the chopped fresh herbs (parsley or chives).
5
Season with a pinch of nutmeg and stir over gentle heat until the cheese has melted completely and the sauce thickens. Do not let it boil: above boiling point the Gruyère splits and goes stringy.